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Lamb Chops with Mushroom Wine Sauce

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CATEGORY CUISINE TAG YIELD
Meats October 199 1 servings

INGREDIENTS

1 tb Olive oil
Two; (1/2-inch-thick)
; lamb shoulder chops
; (about 1 pound
; total), patted dry
2 lg Garlic cloves; minced
1/2 sm Onion; chopped fine (about
; 1/4 cup)
1/4 lb Mushrooms; sliced
1 tb Soy sauce
1 tb Red-wine vinegar
1/2 c Dry red wine
1/4 ts Dried thyme; crumbled
1 ts Cornstarch dissolved in 1/2 cup water
1 tb 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 October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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