ROSEMARY LAMB CHOPS WITH LEMON SAUCE

I have never cooked lamb, but I know some of you like lamb, especially at Easter time.  I got this recipe recently from Campbell's and thought I would pass it on to you readers.

6 lamb chops (about 3/4-inch thick)
1 teaspoon dried rosemary leaves, crushed
1 tsp lemon zest
3 tbsp lemon juice
1 cup chicken Stock
2 teaspoons cornstarch
3 teaspoons Dijon-style mustard
Heat the broiler.

Season the lamb with the rosemary; place on a rack in a broiler pan.                                                   

Broil for 10 minutes for medium-rare or until desired doneness, turning the lamb over once halfway through the broiling time.                                                   

Stir the broth and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve with the lamb. (Of course, you can serve yours without the sauce if you are worried about the cornstarch. It is so little per serving it shouldn't be a problem for a diabetic whose blood sugar is controlled.)

This is the file photo.