| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
|
|
Two, 1/2-inch-thick |
|
|
lamb shoulder chops |
|
|
about 1 pound |
|
|
total patted dry |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
|
Onion, chopped fine about |
|
|
1/4 cup |
| 1/4 |
lb |
Mushrooms, sliced |
| 1 |
T |
Soy sauce |
| 1 |
T |
Red-wine vinegar |
| 1/2 |
c |
Dry red wine |
| 1/4 |
t |
Dried thyme, crumbled |
| 1 |
t |
Cornstarch dissolved in 1/2 |
|
|
cup water |
| 1 |
T |
Minced fresh parsley leaves |
INSTRUCTIONS
In a 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 meat. 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, stirring, 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 boil the mixture
until almost all the liquid is evaporated. Stir the cornstarch
mixture, add it to the skillet, and bring the sauce to a boil,
stirring. Season the sauce with salt and pepper, spoon it over the
chops, and sprinkle the chops with the parsley. Serves 2. Gourmet
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