Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Lamp Chops with Mushrooms




Source of Recipe


allyou






Recipe Introduction


Serve with spinach. Wilted spinach, cooked with a little olive oil and garlic, makes a great side dish. High in iron.





List of Ingredients



• 3 T olive oil
  
• 1/2 lb white mushrooms, cleaned, stemmed and sliced 1/3-inch thick
  
• 4 shoulder lamb chops
  
• 2 tsp kosher salt
  
• 1 tsp black pepper
  
• 1 shallot, minced
  
• 1 cup red wine
  
• 2 cups lamb or beef broth
  
• 2 cups chicken broth
  
• 3/4 cup quick polenta
  
• 1 T butter
  






Instructions



1. Heat 2 T olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Remove from skillet; set aside.
   
2. Season lamb chops with 1 tsp salt and pepper. Heat remaining 1 T oil in skillet. Add lamb chops, in batches if necesary, and cook over medium-high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a platter; cover with foil to keep warm.
   
3. Remove all but 1 T fat from skillet. Add shallot and cook for 2 minutes. Pour in wine, scraping bottom of pan. Bring to a boil, lower heat and reduce liquid for 5 minutes. Stir in buter. Cover and set aside.
   
4. Add chops and mushrooms to red wine sauce and warm through. Serve with polenta.
   






Final Comments


Serves: 4