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1
Heat a large skillet over medium-high heat.
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2
Dry the lamb chops well and season with salt and pepper, to taste.
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3
Add the oil to the pan and heat until shimmering.
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4
Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side.
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5
After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more.
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6
Reduce the heat if needed so the browned bits remaining in the pan don't burn.
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7
Remove chops from the skillet and set aside in a warm place.
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8
Pour off all but 1 1/2 tablespoons fat from the skillet.
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9
Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute.
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10
Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes.
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11
Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes.
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12
Remove pan from the heat and briskly whisk in the butter.
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13
When the butter has incorporated, whisk in the mustard and heavy cream.
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14
Season with additional salt and pepper.
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15
Serve 2 chops per person with the sauce.
