| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 1/3 inch thick lamb chop per person
Seasoned oil blend
- 3 tablespoons olive oil
- 1 teaspoon dry rosemary
- 1 teaspoon dry marjoram, crushed
- 1 teaspoon black pepper
- 1/2 teaspoon salt
added to pan after cooking chops
- 2 tablespoons olive oil
- 1/2 cup sweet onions, chopped
- 1 cup Dry Sherry
- 3 tablespoons dijon mustard
- 3 tablespoons brown sugar
- 1 tablespoon fresh chopped parsley
- 1 tablespoon butter
Ingredients
Seasoned oil blend
added to pan after cooking chops
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Instructions
- In a small bowl prepare seasoned oil blend and liberally coat each chop. Heat 2 tablespoons olive oil in frying pan. Add chops and brown on both sides until light brown. Remove chops and keep warm Discard fat. Add onions to pan and saute until soft. Add sherry, reduce by 1/3. Separate the onoins and discard. Add mustard, brown sugar, parsley and butter, blend well Bring to a boil for 5 minutes Add chops back to pan to heat through. Serve immediately.
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