Recipe - Dijon Rosemary Lamb Chops Sl1195

One fourth cup Dijon mustard
8 Lamb chops (4 pounds)
1 tablespoon Dried rosemary; crushed
Allpurpose flour
2 tablespoon Olive oil
1 cup Dry white wine; divided
One half cup 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 mediumhigh 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 One fourth cup dry white wine. Cook ten additional
minutes or to desired degree of doneness. Remove from skillet, and keep
warm.

Add remaining Three fourths 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
Jeff Pruett.