Spring Lamb Chops on Oyster Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This impressive entrée hits aromatic, piquant, and creamy notes all at once. It's so easy that you might want to serve it for company - just double or triple the recipe as needed. Oyster mushrooms, with their faint taste of oysters, complement the bold flavor of mustard-coated lamb. Roasting the lamb over the mushrooms allows them to soak up the flavorful drippings. Serve with couscous to ensure that none of the sauce goes to waste. Ingredients:
2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick) |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons stone-ground mustard |
1 tablespoon finely chopped fresh rosemary |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
3 tablespoons dry red wine |
1 tablespoon olive oil |
1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
1 1/2 cups hot cooked couscous |
Directions:
1. Preheat oven to 425°.
2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl. Add mushrooms; toss well.
3. Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
4. Bake at 425° for 25 minutes or until thermometer registers 140°, stirring mushroom mixture after 12 minutes. Place 1 lamb chop on each of 2 plates; keep warm. Remove rack from pan; add broth to mushroom mixture in pan. Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates. Serve lamb with mushroom mixture and couscous.
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