Recipe - Lamb Chops With Mustard And Chives

1 tablespoon Oil
4 Loin or rib lamb chops
each 1 to 1 1/2" thick
One half cup Beef, veal or chicken stock
1 tablespoon Fresh chives; minced
1 tablespoon Dijon mustard or other hot
homemade mustard
Salt and pepper; to taste

Heat oil in a large, heavy skillet. Sear chops quickly on both sides to
seal in juices. Reduce heat to medium and allow to cook, turning several
times, to desired doneness 10 to 12 minutes. (To test, make a small cut
next to the bone. If it's light pink, it's perfect.) Pour off some of the
fat from the pan.

Remove cooked chops to a heated platter and keep warm. To deglaze, add
stock to skillet and stir, scraping up any meat bits from bottom of pan.
Reduce over high heat until slightly thickened. Remove pan from heat (turn
heat to low); stir in chives and mustard. Return pan to low heat to warm
the mustard, but do not allow to boil. Add any juices that may have
accumulated around chops. Season with salt and pepper. Serve sauce at
once, poured over lamb chops.

Enright suggests serving this with buttered noodles and broiled tomato
halves.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 29. ISBN 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini