Lamb Loin Chops With Mushroom Marsala Sauce

photo by Mary Jenny
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
5
ingredients
- 5 -6 lamb loin chops
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces fresh cremini mushrooms, sliced
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1⁄2 cup marsala wine (or dry white wine)
- 1⁄2 cup chicken stock
- 1 teaspoon Dijon mustard
- fresh thyme
- salt and pepper
directions
- In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
- In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
- Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
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RECIPE SUBMITTED BY
Mary Jenny
Canada