Lamb dishes are very Italian, and very different from what Carol grew up with in Seattle in a Norwegian neighborhood. Lamb has a bad reputation of being very strongly flavored. It cried out for the mint jelly to mask the poor old lamb. Lately, lamb, imported or domestic, is from younger animals and has a delicate flavor. Still lamb, but at least it doesn't chase you around the table anymore.

Choose lamb chops that are from the rib, or at least from the loin, that are approximately 1" thick. Increase or decrease cooking time accordingly.

4-lamb chops
8 cloves garlic
8-ounces mushrooms, your choice
1-cup white wine, maybe our Chard or something lesser
Olive oil for sauté pan
Salt and pepper to taste
Rosemary sprigs

Roughly chop the garlic and mushrooms. Place in a sauté pan with 2 tablespoons olive oil and sauté until soft. Add the wine and continue cooking over low heat until wine almost evaporates.

Set aside.

Trim the fat from the lamb chops. Throw a bit into a sauté pan large enough to fit the 4 lamb chops. Sear both sides of the chops in the fat, then lower heat and finish cooking, approximately ten minutes. More for a more cooked chop, a meat thermometer is a really good idea.

Slide the garlic/mushroom mixture into the lamb chop pan, add salt and pepper to taste, warm together for about 5 minutes, or until the juices from the mushrooms mix well with the juices from the lamb chops. Garnish with rosemary sprigs.