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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 1 |
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Ingredients:
8 (2-inch-thick) lamb chops, trimmed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon olive oil |
2 garlic cloves, pressed |
1/2 cup whipping cream |
1/3 cup dijon mustard |
2 tablespoons chopped fresh thyme |
1 to 2 tablespoons chopped fresh rosemary |
Directions:
1. Sprinkle lamb chops evenly with salt and pepper.
2. Brown chops in hot oil in a heavy skillet over medium-high heat 2 minutes on each side; place chops in a 13- x 9-inch baking dish, reserving drippings in skillet.
3. Bake at 400° for 15 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Let lamb chops stand 5 minutes before serving.
4. Sauté garlic in reserved drippings over medium heat 3 minutes or until lightly browned.
5. Stir together cream and next 3 ingredients in a small bowl. Add mixture to skillet, and bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer 5 minutes. Serve sauce with chops.
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