Lamb chops with rosemary and wine sauce recipe

Ingredients

• 8 lamb chopsPinch
• Pinch salt
• Pinch pepper
• 2 tbsp olive oil
• 1 shallot, minced
• 1 clove garlic, minced
• 1 cup dry red wine
• 1 tsp fresh rosemary, minced
• 1 tsp butter
• 1 tsp flour
• 2 tbsp dijon mustard
• 3 tbsp sour cream

1. Place a skillet over medium-high heat. Season the lamb chops with salt and pepper. Once the skillet is heated, add half of the oil and four of the chops. Cook on each side for 3 minutes. Remove them from the pan and keep warm. Repeat with the other four chops.
2. Pour off all but 1 tablespoon of the oil. Add the shallot to the pan and cook for 3–4 minutes, stirring frequently. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the wine and scrape the bottom of the pan. Stir in the rosemary and increase the heat to high. Let the sauce boil for 3 minutes or until it has thickened to a syrup-like consistency.
4. Add the butter and stir until it melts. Sprinkle the flour over the pan and whisk it until it has thickened. Stir in the mustard and the sour cream. Return the chops to the pan and cook for 1–2 minutes. Taste the sauce and season with salt and pepper as necessary. Pour the sauce over the chops and serve while warm.