Rosemary Lamb Chops Sl11/95|
Dijon Rosemary Lamb Chops Sl11/95
1/4 c Dijon mustard
8 Lamb chops (4 pounds)
1 tb Dried rosemary; crushed
2 tb Olive oil
1 c Dry white wine; divided
1/2 c Whipping cream
Salt & pepper
Spread mustard over lamb chops; sprinkle evenly with rosemary. Dredge
chops in flour, shaking off excess flour.
Pour oil in a large skillet; place over medium-high heat until hot. Add
chops, and cook until browned, turning once. Reduce heat to medium; cover
and cook 10 minutes.
Turn chops over, and add 1/4 cup dry white wine. Cook ten additional
minutes or to desired degree of doneness. Remove from skillet, and keep
Add remaining 3/4 cup wine to pan drippings, stirring to loosen browned
particles that cling to bottom.
Cook 10 minutes or until liquid is reduced to about 1 cup, stirring
occasionally. Add whipping cream ; simmer 10 minutes. Season with salt and
pepper to taste. Serve sauce with lamb chops. Yield: four servings.
Chef J.R. Contway of Yexas, in November, 1995 "Southern Living". Typos by