Baby Lamb T-bones with Red Wine Reduction

2 inch-thick Lamb T-Bones
1 Spring Onion with Greens
4 Cloves Garlic
5 Sprigs Rosemary
2 cups Red Wine (Pinot or Syrah)
2 cups Beef Stock
Salt and Pepper
Ground Mustard.

To prepare the chops, rinse and pat dry.
Rub sea salt and pepper into the meat on both sides. Use lots of freshly ground pepper to form a crust.
Press the leaves of one sprig of rosemary onto one side of each chop.
Sprinkle a little ground mustard on the same side as the rosemary.

Chop the spring onion thinly about half way up the greens.
Heat olive oil in a skillet over medium high heat.
Add onion and sauté until fragrant.
Add chopped garlic and sauté for about 3 minutes.
Add rosemary leaves from 3 sprigs and stir.
Add wine and reduce until thick and syrupy, about 10 minutes, stirring frequently.
Add salt and pepper to taste.
Add stock and continue to boil until reduced to a thick sauce.
Remove from heat and set aside.

Heat a few tbsps of olive oil over high heat in another pan.
Once hot, add chops, rosemary side down.
Cook for 4 minutes on the first side, flip, and cook for 3 minutes on the next side, or until both sides are browned and crispy.

I serve this dish with roasted small potatoes.

Place a serving of potatoes on a plate.
Drizzle the red wine reduction over the potatoes and around the plate.
Place a chop on top.

Voilà!

What I drank:
2006 Domaine des Lises St. Joseph