These tasty lamb chops are served with a mushroom sauce made with beef broth and red wine.
Ingredients
- 8 lamb chops, about 2 1/2 pounds
- Salt to taste
- Pepper to taste
- 1 tablespoon extra virgin olive oil
- 3/4 to 1 cup flour
- 8 ounces mushrooms (sliced)
- 6 green onions, sliced
- 4 medium cloves garlic (minced)
- 1 tablespoon butter
- 1 cup Beef broth
- 1/2 cup dry red wine (such as pinot noir)
Steps to Make It
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Sprinkle lamb chops with salt and pepper.
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In a large skillet, heat olive oil over medium-high heat.
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Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
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To the skillet add the mushrooms, green onions, garlic, and butter.
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Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3.
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Add lamb chops to the sauce, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
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