EMERALD ISLE LAMB CHOPS

Emerald Isle Lamb Chops image

Provided by Sue Stone

Time 35m

Number Of Ingredients 11

2 Tbsp vegetable or olive oil, divided
2 Tbsp coarse dijon mustard
1 Tbsp irish whiskey
1 Tbsp minced fresh rosemary
2 tsp minced garlic
1-1/2 lb loin lamb chops (about 6 chops)
1/2 tsp salt
1/2 tsp black pepper
3/4 c dry white wine
2 Tbsp black currant jam
1 to 2 Tbsp butter, cut into pieces

Steps:

1. In a small bowl, combine 1 Tablespoon oil, mustard, whiskey, rosemary and garlic to form a paste. Season lamb chops with salt and pepper; spread paste over both sides. Cover and marinate at room temperature for 30 minutes, or refrigerate 2 to 3 hours.
2. Heat remaining 1 Tablespoon oil in large skillet over medium-high heat. Add lamb chops in a single layer; cook 2 to 3 minutes per side or until desired doneness. Remove to serving plate and keep warm.
3. Drain excess fat from skillet. Add wine; cook and stir about 5 minutes, scraping up browned bits from bottom of skillet. Stir in jam until well blended. Remove from heat; stir in butter until melted. Serve sauce over lamb chops.