Lamb Chop Lollipops

• 4 double lamb chops
• 2 tbsp olive oil
• 4 oz The Bacon Jams Black Pepper Spreadable Bacon
• 1 tsp fresh rosemary, minced
• 1/2 cup chardonnay
• 1 cup chicken stock

Rub the rosemary and a little salt onto your lamb chops. Oil a hot oven-safe sauté pan. Sear both sides of each of the chops. Place the pan in a preheated oven set at 375 degrees. Cook for 15-20 minutes, or until chops are medium rare. Pull the chops from the pan and place on a covered serving dish. Put the pan back on the range on medium heat and toss in The Bacon Jams Black Pepper Spreadable Bacon. Stir until warm. Add the wine while scraping the bottom to get all of the lamb goodness. Stir in the chicken stock and bring to a simmer until the mixture is reduced to a medium thickness (about one cup in volume). Cut your chops in half between the bones, exposing the medium rare centers. Arrange on your serving dish and drizzle the bacon jam wine sauce on before serving.