Easy Lamb Chops with Garlic and Rosemary sauce

Easy Lamb Chops with Garlic and Rosemary sauce Ingredients

48 oz loin lamb chops 8x6 oz chops, fat trimmed	1 cup dry red wine
salt to taste	1 teaspoon Rosemary dry, crushed
Freshly ground pepper to taste	1 cup chicken broth
2 tb olive oil	2 ts whole-grain mustard
3 cloves Garlic crushed or minced	2 tb heavy cream or sour cream

Instructions for Easy Lamb Chops with Garlic and Rosemary sauce

Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, about 4 minutes per side.

Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm oven.

Add the garlic to the skillet and saute until golden, about 1 minute.

Add the wine, rosemary, and chicken broth stirring up browned bits from the bottom of the pan, and simmer over high heat until reduced by half, about 8 to 10 minutes.

Reduce heat, whisk in the mustard and heavy cream.

Season with additional salt and pepper.

Serve 2 chops per person with the sauce.

Main Ingredient: LambCuisine: Mediterranean

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