Ingredients
- 4 (1 pound) fresh lamb chops (4 -1 1/2 inch thick chops)
- Fresh rosemary (1 sprig)
- 2 cloves garlic, crushed
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/2 teaspoon prepared mustard (old fashioned grainy)
- 1 tablespoon bacon drippings (or butter)
- 1 tablespoon potato flour
- 1/2 teaspoon beef bouillon powder
- 1/2 cup milk (or water)
How to Make
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Step 1: Season the chops with salt and pepper and set aside.
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Step 2: Drizzle the oil into a skillet and bring to medium-high heat; toss in the rosemary sprig and crushed garlic.
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Step 3: Set the chops atop the rosemary and cook for 2 minutes, turn them over keeping them on top of the rosemary and cook for another 2 minutes.
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Step 4: Remove the chops and place them in an oven proof dish; place in a preheated 450 degree Fahrenheit oven and cook for 10 minutes.
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Step 5: Meanwhile pour the wine in the skillet and cook until reduced almost completely, when you have just enough liquid covering the bottom of the skillet, add the bacon drippings or butter, grainy mustard, beef bouillon powder and flour and cook until the flour starts to bubble.
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Step 6: Remove the rosemary branch and slowly stir in the milk or water, a bit at a time and stir until thickened.
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Step 7: Remove the chops from the oven; allow sitting for a few minutes and serve topped with some of the sauce.
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Step 8: Enjoy!
We hope you enjoy this recipe!
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