Lamb Loin With Mushroom (lomo Con Champinones)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 boneless lamb loin chops (or cut a large loin into 8 slices, 1/2-inch thick)
• 1 lb mushroom (or 1 1/2 portabella mushrooms)
• 1 yellow onion
• 1 carrot
• 1/2 lemon, juice of
• 4 ounces wine
• 2 tablespoons tomato sauce
• 1 tablespoon thyme
• 1/2 tablespoon granulated sugar
• virgin olive oil
• salt and pepper

Recipe

• 1 rinse and clean mushrooms under cold running water. cut into 1/2-inch thick slices. peel and cut carrot into very thin round slices. peel the onion and chop coarsely.
• 2 in a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. add onion and carrot slices and sauté 3-5 minutes. turn heat up to medium-high. add mushroom slices, lemon juice, wine and tomato sauce. stir while adding crushed thyme and granulated sugar. continue to stir constantly while mixture cooks for 5-7 minutes. if wine evaporates, add a bit of water to prevent mixture from burning.
• 3 salt both sides of lamb slices. heat 3-4 tablespoons of olive oil in a separate large frying pan and cook lamb. if you prefer, cook chops over an open flame grill.
• 4 serve loin accompanied by the mushroom mixture, and rice or fried potatoes.