Food & Recipes

One of Mike's favs INGREDIENTS 8 lamb chops 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) dried chervil 1 tsp (5 mL) Dijon mustard Salt and pepper to taste 1 tbsp (15 mL) chopped fresh parsley 4 tbsp (60 mL) butter PREPARATION In large dish, combine all ingredients, except butter. Mix well and marinate for 1 to 2 hours in refrigerator. 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. 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. Serve 2 chops per guest with asparagus and small new potatoes. Enjoy!!