2 cloves garlic, crushed
1 tsp. dried rosemary
1 tbsp. butter and 1 tbsp. oil
Salt and pepper
1/4 c. dry sherry
1/4 c. chicken stock
4 sm. lamb chops

Preheat oven to 350 degrees. Line baking sheet with foil. Rub crushed garlic and rosemary into chops. Heat butter and oil in frying pan. When sizzling, add chops and move around so as not to stick. When browned, turn over. Salt and pepper the cooked side. Remove from pan and put on baking sheet. Bake for 15 minutes. Pour off juice from pan; add sherry, raise the heat and reduce by half. Add chicken stock, cook and reduce again by half. Pour sauce over chops and serve with Spinach Souffle.