Lamb Chop with Rosemary Cream

8 lamb chops (1-1/2 inch thick)

3 tablespoons Dijon mustard

1/4 teaspoon each salt and black pepper

1/2 to 1 cup toasted assorted nuts (almonds, pecan, peanuts, walnuts)

1/2 cup fresh bread crumbs

3 cups beef broth

1 sprig fresh rosemary

1 cup heavy cream

1/4 cup mild vegetable or peanut oil

2 tablespoons brandy

Salt and pepper each lamb chop. Brush with Dijon mustard. Mix assorted nuts and bread crumbs together. Dredge chops in nut mixture. Shake off excess. Heat oil until hot. Place chops in hot oil. Cook for a total of 10 minutes, depending on size of chops. Whisk together beef broth, heavy cream Dijon mustard. Heat mixture and bring to a boil. Sprinkle in salt pepper, and rosemary. Let simmer, then strain sauce after simmering for 10 minutes. Add brandy to de-glaze skillet. Mix the strained sauce back into skillet and reduce.

Serves 8.

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Cajun Country -- New Iberia, Louisiana