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Lamb Chops With Mustard & Chives

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      Title: LAMB CHOPS WITH MUSTARD & CHIVES
 Categories: Harned 1994, Herb/spice, Main dish, Veal
      Yield: 2 Servings
 
      1 tb Oil
      4    Loin or rib lamb chops
           -- each 1 to 1 1/2" thick
    1/2 c  Beef, veal or chicken stock
      1 tb Fresh chives; minced
      1 tb Dijon mustard or other hot
           -homemade mustard
           Salt and pepper; to taste
 
  Heat oil in a large, heavy skillet.  Sear chops quickly on both sides
  to seal in juices.  Reduce heat to medium and allow to cook, turning
  several times, to desired doneness - 10 to 12 minutes. (To test, make
  a small cut next to the bone.  If it's light pink, it's perfect.)
  Pour off some of the fat from the pan.
  
  Remove cooked chops to a heated platter and keep warm. To deglaze, add
  stock to skillet and stir, scraping up any meat bits from bottom of
  pan. Reduce over high heat until slightly thickened. Remove pan from
  heat (turn heat to low); stir in chives and mustard. Return pan to
  low heat to warm the mustard, but do not allow to boil. Add any
  juices that may have accumulated around chops.  Season with salt and
  pepper. Serve sauce at once, poured over lamb chops.
  
  Enright suggests serving this with buttered noodles and broiled tomato
  halves.
  
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 29. ISBN 0-88862-788-2.
  Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY
  HARNED) On
       09    JAN 96 071527 -0800
 
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