In Rosemary and Green Peppercorn Sauce with Garlic-Browned Potatoes

1/4 c. butter
1 tbsp. chopped garlic
1 tbsp. Worcestershire sauce

3 to 5 med. red potatoes (quartered with skins on)

Sprinkle lightly with salt and white pepper and stir over medium high heat to brown the non skin sides well. Remove and place in microwave dish and cover.

6 to 9 loin lamb chops

Turn to coat with left over butter-garlic mixture.

Juice of 1/2 lemon
1 tbsp. dried rosemary leaves
Sprinkle of garlic salt

Cook chops over medium high heat, turning twice (8 to 10 minutes for medium rare to medium). While chops are cooking, cover and place potatoes in microwave for 5 minutes on high (or untill done, but firm). Let stand with lid on unti serving.

3 tbsp. Green Peppercorn sauce mix (dry mix in tube or packet)
3/4 c. water

When chops are about 2 minutes away from being done to your taste, add peppercorn mixture to chops. Cover and cook, turning once, until sauce lightly glazes. Remove to heated serving plates and top with pan juices, serve immediately. Serves 2 to 3 (3 small chops per serving).