| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Lamb, Southern | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 8 | Lamb chops (4 pounds) | |
| 1 | tb | Dried rosemary; crushed |
| All-purpose flour | ||
| 2 | tb | Olive oil |
| 1 | c | Dry white wine; divided |
| 1/2 | c | Whipping cream |
| Salt & pepper |
INSTRUCTIONS
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 warm. 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 Jeff Pruett.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”