Preparation:
Season lamb with salt and pepper. Dredge in flour, patting off excess.
Heat oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium rare. Transfer to platter. Tent with foil to keep warm.
Add garlic to skillet and saute 1 minute. Add wine and bring to a boil, scraping up any browned bits. Whisk in mustard, broth and cream and boil until reduced to sauce consistency, about 5 minutes. Season to taste with salt and pepper.
Arrange lamb on plates. Drizzle with sauce and serve.
Prep Time: 5 minutes Cook Time: 20 minutes Makes: 4 servings When I want to dress up lamb chops, I serve them with this simple to prepare, but very elegant sauce. |
