• 8 lamb chops
• 3 tbsp (45 mL) olive oil
• 1 tbsp (15 mL) dried chervil
• 1 tsp (5 mL) strong mustard
• Salt and pepper
• 1 tbsp (15 mL) chopped fresh parsley
• 4 tbsp (60 mL) butter

1. In large dish, combine all ingredients, except butter. Mix well and marinate for 1 to 2 hours in refrigerator. In saucepan, sauté lamb chops in half the butter over high heat for 3 minutes on each side, adding a trickle of marinade,. Reduce to medium heat and continue cooking for another 4 minutes on each side, or until desired doneness.
2. Remove chops from skillet and set aside. Turn heat off, add remaining butter and 2 tbsp (30 mL) water while scraping bottom with spatula. Mix well and pour over chops. Serve 2 chops per guest with asparagus and small new potatoes.

Servings: 4