Pangrilled Lamb Chops With Swiss-mushroom Sauce
Total Time: 33 mins
Preparation Time: 10 mins
Cook Time: 23 mins
Ingredients
- Servings: 4
- 4 boneless lamb chops, 1 1/2-inches thick
- 1 tablespoon vegetable oil, divided
- 2 teaspoons butter
- 2 cups sliced mushrooms
- 3/4 cup chicken broth
- 2 tablespoons dry wine
- 4 teaspoons cornstarch
- 1/2 teaspoon dried tarragon, crushed
- 1/2 cup grated swiss cheese
Recipe
- 1 heat 1 teaspoon oil in large heavy skillet over medium-high heat.
- 2 season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes.
- 3 remove chops from pan and keep warm.
- 4 add remaining 2 teaspoons oil and butter to skillet; saute mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
- 5 in small bowl stir together broth, wine and cornstarch; add to skillet.
- 6 cook and stir until thickened; stir in tarragon and cheese, stir to melt cheese.
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