Categories: Lamb 
      Yield: 4 servings 
  
    1/4 c  Butter                              1 x  Garlic powder 
     10 ea Mushrooms sliced                    1 x  Salt and pepper 
      3 ea Green onions sliced                 1 c  Dry red wine 
      4 ea Lamb chops                        1/2 ts Rosemary 
  
  Melt  half  of  butter  in large skillet over  medium  high  heat. Add 
  mushrooms  and  onions and saute until tender,  about 5 to  10 minutes. 
  remove and keep warm.  Melt remaining butter in same skilled over medium 
  high  heat.   Sprinkle chops with rosemary,  garlic powder and salt and 
  pepper.   Add  to skillet and saute until browned on both sides about 5 
  minutes.   Reduce  heat  to medium and continue cooking until tender. 
  Transfer lamb chops to heated platter.   Pour wine into skilled and cook 
  over medium high heat, scraping up any browned its clinging to bottom of 
  pan,  until liquid is reduced by about 1/3. Spoon vegetables over chops and 
  top with sauce.