1. Come home from work and find houseguests. Pour wine for self.
2. Put a big pot of water and salt on the stove, and add about 4 cloves of smashed garlic and 5-6 chopped up potatoes.
3. Put another pan on the stove, this one a wide bottomed one, with some olive oil. Crank up the heat and put in some rosemary (preferably fresh) and several more cloves of garlic.
4. Get out lambchops (I like the loin ones) and season them on one side with salt and pepper.
5. Pull rosemary and garlic out of oil before it starts to burn. Put chops in seasoned side down and set a timer for 3-4 mins. Do NOT poke them. Season the top side while they are cooking.
6. Check potatoes. Pull them off and drain them when they are fork tender.
7. Chop up about a half pound of cremeni (baby bella) mushrooms.
8. Flip chops when timer says so. Drink wine. If potatoes are done, add some pepper, butter, and parmesean cheese. Grate over a tiny bit of nutmeg as well.
9. Let chops cook another 3-4 mins on the other side.
10. Pull chops and put them on the cutting board. Put some frozen peas in the microwave for about 5 mins or w/e the package says.
11. Pour off some of the oil from the pan. Put mushrooms, some garlic powder, some rosemary, some pepper, and a beef bullion cube in the pan.
12. Cook for about 2 mins then add some flour.
13. Cook flour for about 2 more mins then add a splash of water and about 1/2 of a pint of heavy whipping cream. Turn down heat and stir.
14. Smash the potatoes and add the rest of the container of cream to them.
15. When microwave beeps for the peas, the chops are rested enough and the gravy should be ready. Serve yourself and pour another glass of wine before telling your guests that dinner is ready.
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