Lamb Chops With Mushroom Wine Sauce
Recipe: #17979
March 13, 2015
Categories: Lamb/Mutton, Mushrooms, Onions, One-Pot Meal Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, more
"This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few minutes. From Gourmet magazine."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (280.2 g)
- Calories 339
- Total Fat - 23.2 g
- Saturated Fat - 8.8 g
- Cholesterol - 74.8 mg
- Sodium - 1288.2 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 2.5 g
- Sugars - 2.9 g
- Protein - 21.9 g
- Calcium - 72.8 mg
- Iron - 2.7 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
Step 2
Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
Step 3
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.
Step 4
Add the vinegar and boil the mixture until the liquid is evaporated.
Step 5
Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
Step 6
Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
Step 7
Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.
Tips
No special items needed.
1 Reviews
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