Spring Lamb Chops On Oyster Mushrooms

• 2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons stone-ground mustard
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 3 tablespoons dry red wine
• 1 tablespoon olive oil
• 1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips
• Cooking spray
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 cups hot cooked couscous

1. Preheat oven to 425u0b0.
2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl. Add mushrooms; toss well.
3. Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
4. Bake at 425u0b0 for 25 minutes or until thermometer registers 140u0b0, stirring mushroom mixture after 12 minutes. Place 1 lamb chop on each of 2 plates; keep warm. Remove rack from pan; add broth to mushroom mixture in pan. Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates. Serve lamb with mushroom mixture and couscous.

chops, kosher salt, freshly ground black pepper, stoneground mustard, fresh rosemary, thyme, red wine, olive oil, mushrooms, cooking spray, chicken broth, couscous

Taken from www.myrecipes.com/recipe/spring-lamb-chops-on-oyster-mushrooms (may not work)