Lamb Chops In Cream Sauce Topped With Goat Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt and pepper
• 4 boneless lamb chops
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 shallot, chopped
• 2 garlic cloves, chopped
• 5 mushrooms, sliced
• 3 tablespoons sherry wine
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped fine
• 1 cup heavy cream
• 8 ounces goat cheese
• 1 garlic clove, chopped fine
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh thyme, chopped

Recipe

• 1 salt and pepper both sides of the lamb chop. in a large heavy skillet, brown the lamb chops in oil over medium heat 3 to 4 minutes on each side. remove chops and keep warm.
• 2 pour the oil out of the pan. melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. add the mushrooms, plus a little more salt and pepper. cook until mushrooms start to get color and soften, 2-3 minutes.
• 3 add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. bring the mixture to a boil and reduce sherry about 1 minute. stir in cream, mixing well. add lamb chops and any drippings back into the cream sauce. cover and simmer until lamb chops are cooked, 3-5 minutes.
• 4 in a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. divide goat cheese between the lamb chops, topping them. cover again and continue to simmer until cheese is warm. serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.