Emerald Isle Lamb Chops

I haven't cooked lamb chops in a long time and decided this would be a wonderful choice for our St. Patrick's Day entree' selection.  The tangy-ness of the mustard was a great offset to the sweetness of the blackberry jam.  An added bonus (besides how delicious they are) is they're just pretty as well, aren't they?

2 T. olive oil, divided

2 T. coarse Dijon mustard

1 T. Irish whiskey

1 T. minced fresh rosemary

2 t. minced garlic

1 1/2 pounds loin lamb chops (about 6 chops)

1/2 t. salt

1/2 t. black pepper

3/4 cup dry white wine

2 T. black currant jam or blackberry jam

1 - 2 T. butter, cut into pieces

Combine 1 T. oil, mustard, whiskey, rosemary and garlic in a small bowl to form a paste.  Season lamb chops with salt and pepper, spread paste over both sides.

Cover and marinate 30 minutes at room temperature or refrigerate 2 - 3 hours.

Heat remaining 1 T. oil in large skillet over medium high heat.  Add lamb chops in single layer; cook 2 - 3 minutes per side or until desired doneness.  Remove to serving plate and keep warm.

Drain excess fat from skillet.  Add wine, cook and stir about 5 minutes, scraping up brown bits from bottom of skillet.  Stir in jam until well blended.  Remove from heat; stir in butter until melted.  

Serve sauce over lamb chops.

From Irish Favorites by www.pilcookbooks.com