Ingredients
- 1/4 cup Dijon-style mustard
- 8 lamb chops (4 pounds)
- 1 tablespoon crushed, dried rosemary
- Flour to dredge chops
- 2 tablespoons olive oil, about
- 1 cup dry white wine (divided)
- 1/2 cup whipping cream
- Salt and pepper to taste
Preparation
Step 1
Spread mustard over both sides of lamb chops; sprinkle evenly with rosemary. Dredge chops in flour, shaking off excess.
Pour some of the oil into a large skillet; place over medium-high heat until hot. Add half the chops to the pan and cook until browned, turning once. Reduce heat to medium; cover and cook 10 minutes.
Turn chops and add 1/8 cup wine. Cook 10 minutes or to desired degree of doneness. Remove chops from skillet and keep warm.
Repeat with remaining chops, using additional oil and another 1/8 cup wine.
Add remaining 3/4 cup wine to pan drippings; stir to loosen browned particles.
Cook, stirring occasionally, 10 minutes or until liquid is reduced to about 1 cup. Add cream; simmer 2 minutes. Add salt and pepper to taste. Serve sauce with chops. Makes 4 servings.