Rosemary Lamb Chops with Lemon Sauce

6 lamb chops (about 3/4-inch thick)
1 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
2 teaspoons cornstarch
1 teaspoon lemon zest
3 tablespoons lemon juice
3 teaspoons Dijon-style mustard

Heat the broiler. Season the lamb with the rosemary. Place the lamb on a broiler pan.

Broil for 10 minutes (for medium-rare) or to desired doneness, turning the lamb over once halfway through broiling.

Stir the stock and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve the stock mixture with the lamb.

Tip: The lamb chops can also be grilled. Lightly oil the grill rack and heat the grill to medium. Grill the lamb for 10 minutes (for medium-rare) or to desired doneness, turning the lamb over once halfway through grilling. Serve with the stock mixture.

Serves 3 (2 chops for each person)

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.