From Sandi's Recipe File - Rosemary Lamb Chops

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"From Sandi's Recipe File"

Recipe Source:
More From Your Wok
from Better Homes and Gardens

Serving Size: Makes 4 servings

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Rosemary Lamb Chops

Amount	Ingredient
2 tablespoons	cooking oil
4	lamb shoulder chops, cut 3/4 inch thick (about 1 1/2 pounds total)
1	medium onion, sliced
1 cup	sliced fresh mushrooms
1/2 teaspoon	salt
1/2 teaspoon	dried rosemary, crushed
1/4 teaspoon	pepper
1/2 cup	rose wine or beef broth

Preparation Instructions:

Heat wok over medium-high heat; add oil. Brown lamb chops on both sides in hot oil; remove from wok. Add onion, mushrooms, salt, rosemary, and pepper to wok. Stir-fry over high heat for 5 minutes. Return chops to wok; pour wine or broth over all. Reduce heat; cover and simmer about 20 minutes or till chops are tender. Arrange chops on serving platter; keep warm. Boil cooking liquid, uncovered, 3 to 4 minutes or till slightly thickened; spoon over chops. Makes 4 servings.

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