Lamb Chops With Mushroom Wine Sauce
- Ready In:
- 1 tablespoon olive oil
- 2 shoulder lamb chops, 1/2-inch thick
- 2 large garlic cloves, minced
- 1⁄2 onion, chopped (about 1/4 cup)
- 1⁄4 lb mushroom, sliced
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1⁄2 cup dry red wine (a Merlot is nice)
- 1⁄4 teaspoon dried thyme, crumbled
- 1 teaspoon cornstarch, dissolved in
- 1⁄2 cup water
- 1 tablespoon fresh parsley, minced
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
- Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the onion and cook the mixture, stirring, for 1 minute.
- Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
- Add the vinegar and boil the mixture until the liquid is evaporated.
- Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
- Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
- Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"