Creamy Dijon Lamb Chops

Prep: 15 min., cook: 13 min., Bake: 15 min., Stand: 5 min.

• YIELD: Makes 4 servings
• COURSE: Main Dishes

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

Preparation

Sprinkle lamb chops evenly with salt and pepper.

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.

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.

Sauté garlic in reserved drippings over medium heat 3 minutes or until lightly browned.

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.

Southern Living APRIL 2005