January 23, 2004

Lamb w/ Roasted Mushrooms

Tuesday night....

Lamb Chops with Roasted Mushrooms and Onion Sauce
a Jennifer original

2 lamb chops, trimmed, 3/4 to 1-inch thick

8 ounces fresh mushrooms, roasted
Non-stick vegetable spray
1/2 tsp olive oil
1/8 tsp salt/white pepper

1/4 cup dry white wine
1/4 cup sliced green onions
1 TBSP shallot, diced
1/2 tsp hot English or brown mustard
1/4 tsp thyme, crushed
1/16 tsp salt
1/16 tsp cayenne pepper
1/4 cup chicken broth
1/4 cup sourcream

To roast mushrooms, clean mushrooms and place in a 15x10x1-inch baking pan which has been sprayed with non-stick vegetable spray. Drizzle with oil and sprinkle with salt and pepper. Stir to coat evenly. Roast in 425 degree oven for 20 to 25 minutes or until tender and golden.

Meanwhile spray a large skillet with non-stick spray. Over medium-high heat, pan-broil chops for about 3 to 5 minutes per side or to desired doneness. Remove chops; keep warm. Add wine, shallots and onions to skillet, deglazing to pick up bits from chops. Add mustard, thyme, salt, cayenne, and broth. Cook until onions are tender. Stir sour cream into mixture. Cook and stir until thickened and bubbly. Serve chops with roasted mushrooms and onion sauce.

Posted by Jennifer at January 23, 2004 9:31 PM
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