Ingredients

• 2 lamb chops
• 1/4 cup olive oil
• 1 bay leaf
• 1/2 tsp. dried savory
• fresh ground pepper
• 1 1/2 tsp. butter
• salt
• 1 garlic clove, minced
• 1/3 cup water
• 2/3 cup beef stock
• 1/4 tsp. Dijon mustard
• 1 Tbsp. butter, cut in slices
• 1/4 tsp. dried savory

Directions

Pat lamb dry and score the edges. Rub with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper. Pour over lamb. Let stand 30 minutes. Melt 1 1/2 teaspoon butter in heavy skillet over medium heat. Remove lamb from the marinade and sprinkle with salt. Add to skillet and cook to desired doneness (4-5 minutes per side for rare). Transfer to heated plate. Tent with foil to keep warm. Pour off drippings. Add minced garlic and stir over low heat 30 seconds. Add water; increase heat and bring to a boil. Scrape up brown bits. Boil until reduced to glaze, 1-2 minutes. Add broth and boil until syrupy; about 5 minutes. Near the end of cooking time, add any juice left from the lamb. Whisk on the mustard, then butter pieces and boil. Mix in 1/4 teaspoon savory, salt and pepper. Pour over lamb.

By Robin from Washington, IA