Lamb Chops with Mushroom Wine Sauce: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min |CookTime=20 min |Source=[http://www.epicurious.com Epicurious] |Rating=Very good |Yield=2 servings }} === Ingredients === * 1 T olive oil * 2 1/2" thick l... |
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|PrepTime= | |PrepTime=40 min | ||
|CookTime= | |CookTime=30 min | ||
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Latest revision as of 18:17, 29 September 2009
| Summary | |
|---|---|
| Prep time | 40 min |
| Cook time | 30 min |
| Source | Epicurious |
| Yield / serves | 2 servings |
| Rating | Very good |
Ingredients
- 1 T olive oil
- 2 1/2" thick lamb chops (~1 lb), patted dry
- 2 large garlic cloves, minced
- 1/2 small onion, chopped fine
- 1/4 lb mushrooms, sliced
- 1 T soy sauce
- 1 T red wine vinegar
- 1/2 c dry red wine
- 1/4 t dried thyme, crumbled
- 1 t cornstarch, dissolved in 1/2 c water
- 1 T minced fresh parsley
Preparation
Heat oil in skillet until hot but not smoking; saute chops, seasoned with salt and pepper, for 4 minutes per side for medium. Remove from pan; keep warm.
Pour off all but 1 T fat. Cook garlic over medium heat until pale golden. Add onion; cook 1 minute. Add mushrooms and soy sauce and cook over medium high, stirring until liquid is evaporated. Add vinegar and boil until evaporated. Add wine and thyme; boil until nearly evaporated.
Stir cornstarch mixture into skillet and bring to boil. Season to taste, spoon over chops, and sprinkle with parsley.
