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  • 6 lamb chops
  • 1/2 cup white wine
  • 2 tbsp dijon mustard
  • 2 tbsp rosemary
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper
  1. Marinade lamb chops in wine, dijon mustard, salt, pepper, and rosemary. Refrigerate over night.
  2. Heat olive oil and butter in a skillet over medium - high heat. Sear the lamb chops 4 minutes per side, flipping over only once.
  3. Let's rest for 5 minutes before serving. I served mine with a mushroom gravy on top with a side of repinni.

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