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.