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Dijon Rosemary Lamb Chops

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


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.



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