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These tender lamb chops are marinated with a fragrant garlic/rosemary combination. The mushrooms and green onions are simmered in the meat juices and red wine.

Rosemary Garlic Lamb Chops

4 tablespoons butter, divided use
10 mushrooms, chopped
3 green onions, sliced
4 lamb chops
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup dry red wine

1. Melt half of the butter in a large skillet over medium-high heat. Add mushrooms and green onions; sauté until tender, about 5 minutes. Remove from skillet and set aside.
2. Melt remaining butter in same skillet and add lamb chops; sprinkle with rosemary, garlic powder, salt, and pepper. Sauté until brown on both sides, about 3 minutes on each side; reduce heat to medium and continue cooking until desired doneness is reached, about 5 more minutes for medium. Transfer lamb chops to a platter and hold warm.
3. Pour red wine into same skillet and cook over medium high-heat, scraping up any browned bits off the bottom. Continue cooking until liquid is reduced by a third. Add reserved vegetables back into pan and heat thoroughly, about 2 minutes; spoon over lamb chops and serve.

Makes 4 servings.