Lamb Chops in Mushroom Rosemary Wine Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 bone in lamb chops trimmed
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 tablespoon extra virgin olive oil
 * 2 cloves garlic minced
 * 1 teaspoon dried rosemary
 * 1½ cups sliced fresh mushrooms
 * 2 tablespoons white wine
 * ⅓ cup milk
 * lemon slices for garnish

Directions

 * 1) Sprinkle lamb chops with salt and pepper.
 * 2) In large fry pan heat oil over medium heat then cook chops for 2 minutes per side.
 * 3) Add garlic and rosemary then cook 6 minutes longer.
 * 4) Remove chops from fry pan and keep warm then in same fry pan add mushrooms and sauté 1 minute then add wine and cook until most liquid has evaporated and add milk and bring to boil.
 * 5) Add chops and left over juices then turn to coat with sauce and heat 2 minutes.
 * 6) Garnish with lemon slices.