|
|
|
|
 |
|
|
| Dijon Rosemary Lamb Chops Sl11/95 Recipe |
Category: Lamb
Rating:
N/A
Servings: four
|
|
|
Ingredients
1/4 cup dijon mustard
8 lamb chops (4 pounds)
1 tablespoon dried rosemary; crushed
1 all-purpose flour
2 tablespoon olive oil
1 cup dry white wine; divided
1/2 cup whipping cream
1 salt & pepper
Cooking Directions:
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.
Chef J.R. Contway of Yexas, in November, 1995 "Southern Living". Typos by Jeff Pruett.
lamb
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
