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.