Machine Shed Dijon-Rosemary Lamb Chops
1/4 cup Dijon-style mustard
8 lamb chops (4 pounds)
1 tablespoon crushed, dried rosemary
Flour to dredge chops
2 tablespoons olive oil, about
1 cup dry white wine (divided)
1/2 cup whipping cream
Salt and pepper to taste
Spread mustard over both sides of lamb chops; sprinkle evenly with
rosemary. Dredge chops in flour, shaking off excess.
Pour some of the oil into a large skillet; place over medium-high
heat until hot. Add half the chops to the pan and cook until
browned, turning once. Reduce heat to medium; cover and cook 10
minutes.
Turn chops and add 1/8 cup wine. Cook 10 minutes or to desired
degree of doneness. Remove chops from skillet and keep warm.
Repeat with remaining chops, using additional oil and another 1/8
cup wine.
Add remaining 3/4 cup wine to pan drippings; stir to loosen browned
particles.
Cook, stirring occasionally, 10 minutes or until liquid is reduced
to about 1 cup. Add cream; simmer 2 minutes. Add salt and pepper to
taste. Serve sauce with chops. Makes 4 servings.
Source: Wisconsin Machine Shed restaurant, N14-W24145 Tower Place,
Pewaukee, WS. |