Cook up an elegant and impressive entrée in a matter of minutes. These pan-fried chops are served with a creamy ginger white wine sauce.

Yield: Serves 4 .



  • 1 tbsp olive oil
  • 8 lamb loin chops
  • 4 tsp grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 tsp rosemary, crumbled
  • 1/2 tsp freshly ground pepper
  • 2/3 cup dry white wine
  • 2 tbsp Dijon mustard
  • 2/3 cup whipping cream


  1. Heat oil in a frypan over medium heat. Add lamb chops and cook to desired doneness, about 3 - 4 minutes per side for medium-rare. Transfer chops to a platter; keep warm.
  2. To prepare sauce, drain off excess fat from frypan. Add ginger, garlic, rosemary and pepper to frypan; sauté for 1 minute. Stir in wine and mustard. Boil until mixture is reduced by half. Stir in cream and boil until sauce is thickened. Spoon sauce over lamb chops.
Nutritional analysis per serving:

446 calories, 34.5 g fat, 22.1 g protein, 4.5 g carbohydrate, 0.5 g fibre, 265 mg sodium