In a saute pan, whisk the shallots, garlic, wine and mustard together. Bring the liquid up to a boil and reduce to a simmer. Reduce the liquid by half, about 2 minutes. Whisk in the cream and bring back up to a boil. Reduce to a simmer. Simmer the sauce until it thickens and coats the back of a spoon. Season with salt and pepper. Spoon the sauce in the center of the plate. Mound the relish in the center of the plate. Lay the chops against the relish. Ignite the rosemary sprig and place on the lamb. Garnish with chives and brunoise peppers.
Yield: about 2/3 cup