1. Halve any large potatoes. In a small saucepan cook potatoes in a small amount of slightly salted boiling water for 10 to 13 minutes or until tender. Drain and set aside. Meanwhile, in a small bowl combine gigner, tarragon and 1/8 tsp. pepper.

2. Trim fat from chops; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat. Add chops and potatoes. Cook for 10 minutes or until chops are medium doneness (160 F.), turning once halfway through cooking time. Turn potatoes occasionally to brown evenly. Remove chops and potatoes from pan; keep warm.

3. Remove pan from heat. Drain off fat. For sauce, carefully pour wine into pan; return to heat and scrape up any brown bits. Add ginger mixture. Simmer and stir about 2 minutes or until liquid is reduced by half. Stir in mustard. Return to a simmer.

4. Place chops and potatoes on 2 warm dinner plates and top with sauce.

Add "Lamb Chops with Ginger-Dijon Sauce" to your Favorite Recipes Book

Remove "Lamb Chops with Ginger-Dijon Sauce" from your Favorite Recipes Book

Add "Lamb Chops with Ginger-Dijon Sauce" to your shopping list

Remove "Lamb Chops with Ginger-Dijon Sauce" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.