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.
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
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.
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.