Garlic Butter Lamb Chops with Balsamic Rosemary Gravy

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

My adaptation of a recipe from primavera kitchen. My version uses left over Mississippi Pot Roast Gravy from the freezer to create a tangy Rosemary/Balsamic/Garlic gravy.

4 lamb loin chops

12 small fresh button mushrooms - or- substitute 1 can sliced mushrooms

Salt and black pepper

2 tablespoons quality butter

3 cloves garlic minced

1 teaspoon fresh thyme, rosemary, or both.... chopped

1 Tablespoon balsamic vinegar

1 Tablespoon brown sugar

1 Tablespoon Mirin (Asian Cooking Wine) - or - pepper jelly

1.5 cups left over gravy from a Mississippi Pot Roast

1 teaspoon corn starch for thickening the gravy.

Note: Ingredients may have been altered from the original.

Directions at primaverakitchen.com

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