Instructions: Spread mustard over lamb chops; sprinkle evenly with rosemary. Dredge chops in flour, shaking off excess flour.

Pour oil in a large skillet; place over medium-high heat until hot. Add chops, and cook until browned, turning once. Reduce heat to medium; cover and cook 10 minutes.

Turn chops over, and add 1/4 cup dry white wine. Cook ten additional minutes or to desired degree of doneness. Remove from skillet, and keep warm.

Add remaining 3/4 cup wine to pan drippings, stirring to loosen browned particles that cling to bottom.

Cook 10 minutes or until liquid is reduced to about 1 cup, stirring occasionally. Add whipping cream ; simmer 10 minutes. Season with salt and pepper to taste. Serve sauce with lamb chops.

Yield: four servings.

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