Lamb Diane

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon water
• 1 tablespoon wine
• worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dijon mustard
• 1 lb boneless lamb loin roast (cut into four 3/4- to 1-inch thick slices)
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon snipped fresh chives or 1 tablespoon fresh parsley

Recipe

• 1 in a small bowl, stir together the water, wine, worcestershire sauce, lemon juice, and mustard; set aside.
• 2 trim any separable fat from the lamb slices.
• 3 sprinkle both sides of each slice with lemon pepper.
• 4 in a skillet, melt butter over medium heat.
• 5 cook lamb in hot butter for 6-10 minutes or until just slightly pink in the center and juices run clear, turning once during cooking time.
• 6 remove meat from the skillet and keep warm.
• 7 remove skillet from heat; add sauce to skillet; stir until well blended, scraping up any browned bits from the skillet.
• 8 to serve, spoon sauce over lamb slices and sprinkle with chives or parsley.