Rosemary Lamb Chops Recipe

• 6 Lamb Chops (¾-inch thick)
• 1 tsp dried Rosemary Leaves (crushed)
• 1 cup Chicken Stock
• 2 tsp Cornstarch
• 1 tsp Lemon Zest
• 3 tbsp Lemon Juice
• 3 tsp Dijon-Style Mustard

• Preheat the broiler.
• Rub lamb chops with rosemary and place on a broiler pan.
• Broil until cooked from all sides, turning once.
• Blend chicken stock and cornstarch until smooth.
• Add lemon zest, lemon juice, and mustard. Simmer over medium heat until the mixture boils and thickens, stirring frequently.
• Pour over the cooked lamb and serve hot.