2 lamb chops
Black pepper or a non salt spice mix like Mrs. Dash Traditional
2 tablespoons butter
1/8 cup finely diced onions
2 cloves garlic, finely diced
2 tsp. rosemary
1/4 teaspoon dried rosemary or 1 teaspoon fresh
2 sprigs fresh thyme or 1 teaspoon dried
1 small bay leaf
1/4 cup red wine
1 cup salt free bouillon or broth
1 1/2 teaspoon cornstarch
1/2 teaspoon parsley
Rub the pepper on the chops.
Fry the chops in 1 tablespoon butter for 3 minutes on each side
Put the chop into a lightly butters oven dish and bake them for 12 to 15 minutes in a warm oven 235F/120C.
Remove the dish from the oven and over with foil or lid.
Saute the onions, garlic in the grease/butter left in the skillet. Mix the spices and wine. Bring to a boil and add the bouillon or broth. Bring to a boil again and simmer the mixture for 5 minutes. Mix in the cornstarch and when thicken pour through a sieve into a small pan.
Put the chops on serving plates and pour the sauce over.