1/4 c  Butter
10    Mushrooms sliced
3    Green onions sliced
4    Lamb chops
Garlic Powder
Salt and pepper
1 c  Dry red wine
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.