the lamb chops on a large platter and evenly
coat both sides with crushed peppercorns. Set
aside. In a heavy bottom sauté pan, heat
oil over medium high heat. Dust chops in flour,
shaking off all excess. Sauté until golden
brown on both sides or medium rare. Remove chops
and set aside. Into the sauté pan, add
onions, garlic, mushrooms, rosemary and thyme.
Sauté three to five minutes or until
vegetables are wilted. Remove the pan from the
burner and add rum.
Be careful as alcohol will ignite and burn a
few minutes until the flame extinguishes itself.
demi-glace and whipping cream and season to
taste using salt and pepper. Swirl the skillet
above the burner until the demi glace and cream
are well incorporated. Bring to a rolling boil,
reduce sauce until slightly thickened and return
chops to pan. Heat two to three minutes and
serve with hot fettucine.