posted by Ann Sanders 05-27-103 1:50 PM
Lamb Chops with Mushroom Wine Sauce
1 tablespoon olive oil
2 1/2 inch thick lamb chop (aprox. 1 lb. total)
2 large garlic cloves, minced
1/2 small onion, chopped fine ( aprox. 1/4 cup)
1/4 lb. mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves
In skillet, heat the oil over moderately high heat until it is hot but not smoking and in it saute the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula for 4 minutes on each side for medium. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat. Stiring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle with chops with parsley. Serves 2