California Lamb Chops
|Lamb shoulder chops||16 Ounce (4 Arm Chops Of 4 Ounce Each)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|White wine/Chicken broth||1 Cup (16 tbs)|
|Chopped chives||2 Teaspoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Eggs||2 , beaten|
Trim all fat from lamb chops.
Combine remaining ingredients, except eggs, in a 2-cup glass measure.
Cook on HI, 2 1/2 minutes.
Slowly beat hot liquid into eggs.
Preheat browning dish according to manu-facturer's directions.
Place lamb chops on dish and cook on HI, 6 minutes.
Turn chops and cook on 80, 7 to 8 minutes, or until done.
Reheat sauce on 50, 1 minute.
Pour sauce evenly onto 4 serving plates.
Set meat on sauce.