Baby Lamb Chops with Rosemary Mustard Cream
At Easter, our family traditionally serves leg of lamb, which we love, with mint jelly, which we … don’t love. So we substituted this rich mustard sauce a year or so ago, and it was such a big hit at Easter dinner that we adapted the entire dish as an hors d’oeuvre.
For the mustard cream
1/2 cup dry white wine
For the lamb chops
Prepare the mustard cream
In a small saucepan, boil the white wine and shallots over high heat until liquid is reduced to about 1/3 cup, about 5 minutes. Reduce heat to medium and add whipping cream. Simmer until sauce is slightly thickened, about 30 minutes (you should have slightly less than 1 cup sauce). Add the mustard and rosemary and simmer 2 minutes to blend flavors. Add salt and pepper to taste.
Prepare the lamb chops
The mustard cream sauce can be made up to 2 days ahead and kept covered and refrigerated. Bring to room temperature before serving.