Herbed Rosettes Of Lamb
|Lamb neck||2 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Lemon juice||2 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Dried sweet basil||1 Teaspoon|
Trim chops and brown on each side in hot butter in a frying pan (with lid).
Season meat with salt and pepper.
Combine lemon juice, mustard, parsley and basil.
Spoon over chops (chops should be in a single layer), cover and cook over low heat until meat is tender, about 1 hour.
Turn chops halfway through cooking time.