Instructions: Season lamb chops well with pepper. Heat a large skillet until very hot. Brown chops in two batches, moving them as little as possible in pan. Transfer to a plate.

Return all chops back to pan, reduce heat to low and cook 5 minutes for medium doneness. Transfer to a plate.

Pour red wine into pan; increase heat to high. Scrape up any browned bits with a wooden spoon. Cook wine until almost dry, 1 minute. Add broth and thickener and stir well. Bring to a boil, cook 1 minute, and remove from heat.

Stir in mustard and butter. Season to taste with salt and pepper.

This recipe yields 4 servings.

Description: "Lamb has a rich and mild flavor, which we balanced by adding a mustard-infused sauce with a zesty tang."

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