Lamb Chops with Rosemary Mustard Sauce

These chops turn out perfectly cooked, they are juicy and tender. The sauce has a lovely rich flavour to it. I have made this sauce using milk or water, both are good but the milk is of course creamier. Make sure you use 1 1/2 inch thick chops for this recipe, if you use the thinner ones they will be overcooked.

INGREDIENTS

1 pound lamb chops (4 -1 1/2 inch thick chops)

1 sprig fresh rosemary

2 cloves garlic, crushed

Salt, to taste

Pepper, to taste

2 tablespoons olive oil

1/2 cup white wine

1/2 teaspoon old fashioned grainy mustard

1 tablespoon bacon drippings or butter

1 tablespoon potato flour

1/2 teaspoon GF beef bouillon powder

1/2 cup milk or water

DIRECTIONS

Season the chops with salt and pepper and set aside.

Drizzle the oil into a skillet and bring to medium-high heat; toss in the rosemary sprig and crushed garlic.

Set the chops atop the rosemary and cook for 2 minutes, turn them over keeping them on top of the rosemary and cook for another 2 minutes.

Remove the chops and place them in an oven proof dish; place in a preheated 450 degree Fahrenheit oven and cook for 10 minutes.

Meanwhile pour the wine in the skillet and cook until reduced almost completely, when you have just enough liquid covering the bottom of the skillet, add the bacon drippings or butter, grainy mustard, beef bouillon powder and flour and cook until the flour starts to bubble.

Remove the rosemary branch and slowly stir in the milk or water, a bit at a time and stir until thickened.

Remove the chops from the oven; allow sitting for a few minutes and serve topped with some of the sauce.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.