• 8 lamb chops
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) dried chervil
• 1 tsp (5 mL) strong mustard
• salt and pepper
• 1 tbsp (15 mL) chopped fresh parsley
• 4 tbsp (60 mL) butter
1. In large dish, combine all ingredients, except butter. Mix well and marinate for 1 to 2 hours in refrigerator.
2. In saucepan, sauté lamb chops in half the butter over high heat for 3 minutes on each side, adding a trickle of marinade. Reduce to medium heat and continue cooking for another 4 minutes on each side, or until desired doneness.
3. Remove chops from skillet and set aside. Turn heat off, add remaining butter and 2 tbsp (30 mL) water while scraping bottom with spatula. Mix well and pour over chops.
4. Serve 2 chops per guest with asparagus, grilled tomatoes, garlic, onions and small new potatoes.
serves: 4 • prep: 10 min • cooking
time: 14 min • refrigeration time: 1-2 hr
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