California Lamb Chops Recipe
Ingredients
| 4 lamb shoulder arm chops(4 ounces each) | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1 cup white wine or chicken broth | ||
| Chives | 2 Teaspoon, chopped | |
| Dijon style Mustard | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon | |
| Rosemary | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Eggs | 2 Small, beaten | |
Directions
Trim all fat from lamb chops.
Set aside.
Combine remaining ingredients, except eggs, in a 2-cup glass measure.
Cook on HI, 2 1/2 minutes.
Slowly beat hot liquid into eggs.
Set aside.
Preheat browning dish according to manu-facturer's directions.
Place lamb chops on dish and cook on HI, 6 minutes.
Turn chops and cook on 80, 7 to 8 minutes, or until done.
Reheat sauce on 50, 1 minute.
Pour sauce evenly onto 4 serving plates.
Set meat on sauce.
Set aside.
Combine remaining ingredients, except eggs, in a 2-cup glass measure.
Cook on HI, 2 1/2 minutes.
Slowly beat hot liquid into eggs.
Set aside.
Preheat browning dish according to manu-facturer's directions.
Place lamb chops on dish and cook on HI, 6 minutes.
Turn chops and cook on 80, 7 to 8 minutes, or until done.
Reheat sauce on 50, 1 minute.
Pour sauce evenly onto 4 serving plates.
Set meat on sauce.
Chef
