Lamb Chops with Mushrooms |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons olive oil |
1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick |
4 shoulder lamb chops |
2 teaspoons kosher salt |
1 teaspoon black pepper |
1 shallot, minced |
1 cup red wine |
2 cups lamb or beef broth |
2 cups chicken broth |
3/4 cup quick polenta |
1 tablespoon butter |
Directions:
1. 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.
2. 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.
3. 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.
4. In a medium saucepan, bring chicken broth and 1 tsp. salt to a boil. Gradually pour in polenta, whisking. Reduce heat and cook, stirring, for 5 minutes. Stir in butter. Cover and set aside.
5. Add chops and mushrooms to red wine sauce and warm through. Serve with polenta.
|
|