| 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.
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