4 lamb chops
1 tablespooon butter
2 cloves garlic, minced
8 ounces white button mushrooms, washed and chopped in half
1/2 cup white wine
1 teaspoon fresh rosemary, chopped fine
2 tablespoons fresh flat-leaf parsley, chopped fine
Heat oven to 350ºF. Pat the chops with salt and pepper. Heat a heavy skillet on the stove and sear the chops. Set aside.
Add the butter and cook the garlic until golden. Add the mushrooms and cook just for a few moments with the garlic, then remove. Deglaze the skillet with white wine and boil until slightly reduced. Mix the reduced white wine, garlic and mushrooms, and herbs.
In a heavy baking dish, lay out two large pieces of foil. Put two seared chops on each piece of foil. Pour or spread the butter and mushroom mixture evenly over the chops, then close up the packets by folding the ends together.
Bake for about 25-30 minutes, or until desired doneness.