LAMB CHOPS WITH MUSHROOM WINE SAUCE
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 miinutes. From Gourmet magazine.
Provided by lazyme
Categories Lamb/Sheep
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- 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.
LAMB CHOPS WITH MUSHROOM WINE SAUCE
Steps:
- 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.
GRILLED LAMB CHOPS WITH WINE SAUCE
Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.
Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
- Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
- Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.
Nutrition Facts : Calories 423 g, Fat 30 g, Fiber 2 g, Protein 31 g
HERB AND MUSHROOM LAMB CHOPS
Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.
Provided by Gracy F
Categories Meat and Poultry Lamb Chops
Time 1h55m
Yield 4
Number Of Ingredients 18
Steps:
- Pat chops dry and remove any bone fragments.
- Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
- Let chops sit at room temperature for at least 30 minutes before cooking.
- Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
- Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
- Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 11.2 g, Cholesterol 141.9 mg, Fat 44.9 g, Fiber 3.3 g, Protein 36.1 g, SaturatedFat 16.6 g, Sodium 698.8 mg, Sugar 2.1 g
LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE
This recipe for this dish is one that I received a while back, in one of my cooking classes on American Bistro. I have since changed and added some ingredients to suit my taste. It is a lovely dish, that is fairly quick, easy to make and very tasty. Most ingredients are ones you may have on hand. The sauce is a lovely compliment to the lamb. Served with a side of wild rice and a green salad or veggie, it is a perfect dinner.
Provided by Expat in Holland
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
- Add the oil to the skillet. Add chops to the pan cook 4 minutes.
- Turn chops over and cook 3 minutes longer.
- Remove chops from the skillet and set aside in a warm place.
- Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
- Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
- Simmer over high heat until syrupy. That will take about 3 minutes.
- Add the chicken broth and continue to simmer until sauce is reduced by about half.
- Combine butter and flour in a cup (beurre manie).
- Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
- Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
- Remove sauce from heat.
- Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
- Serve Immediately.
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LAMB CHOPS WITH MUSHROOMS RECIPE | MYRECIPES
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Servings 4Calories 788 per servingTotal Time 40 mins
- Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Remove from skillet; set aside.
- Season lamb chops with 1 tsp. salt and pepper. Heat remaining 1 Tbsp. oil in skillet. Add lamb chops, in batches if necessary, 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.
- Remove all but 1 Tbsp. 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. Add broth; cook for 10 minutes.
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