2 lg. 1-inch thick shoulder chops
1 garlic clove, crushed
1/4 c. olive oil
1 bay leaf, crumbled
1/2 tsp. dried savory, crumbled
Freshly ground pepper
1 1/2 tsp. butter
Salt
1 garlic clove, minced
1/3 c. dry red wine
2/3 c. beef bouillon
1/4 tsp. Dijon-style mustard
1 tbsp. butter
1/4 tsp. dried savory, crumbled

Pat lamb dry and score edges. Rub all over with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper. Pour over lamb and let sit for 30 minutes. Melt 1 1/2 teaspoons butter in heavy medium skillet over medium-high heat. Remove lamb from marinade and sprinkle with salt. Add to skillet and cook to desired degree of doneness, about 4 1/2 minutes per side for medium-rare. Transfer to heated platter. Tent with foil to keep warm.

Pour off all but film of drippings from skillet. Add minced garlic and stir over low heat 30 seconds. Add wine, increase heat and bring to boil, scraping up any browned bits. Boil until reduced to a glaze, about 1 1/2 minutes. Add bouillon and boil until syrupy, about 5 minutes. Pour any accumulated juices from lamb into glaze near end of cooking time. Whisk in mustard, then butter in pieces and boil. Mix in 1/4 teaspoon savory. Season with salt and pepper. Pour over lamb and serve immediately.