Lamb Marsala

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated angel hair pasta
• 1 tablespoon butter
• 3/4 teaspoon salt, divided
• 1 tablespoon olive oil, divided
• 1/4 cup all-purpose flour
• 8 (2 ounce) boneless center cut lamb chops, trimmed (1/4 inch thick)
• 1/4 teaspoon black pepper
• 1/2 cup chopped shallot
• 1 (8 ounce) package presliced mushrooms
• 3/4 cup reduced-sodium fat-free chicken broth
• 3/4 cup marsala wine
• 1/4 cup chopped green onion

Recipe

• 1 cook the pasta according to package directions, omitting salt and fat. drain; toss with butter and 1/4 teaspoon salt.
• 2 while the pasta cooks, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
• 3 place flour in a shallow dish. sprinkle lamb with 1/2 teaspoon salt and pepper; dredge lamb in flour.
• 4 add half of lamb to pan; cook 2 minutes on each side or until browned. remove lamb from pan.
• 5 repeat procedure with remaining 1 1/2 teaspoons oil and lamb.
• 6 add shallots and mushrooms to pan; sauté 2 minutes. add broth and wine; bring to a boil.
• 7 reduce heat, and simmer 2 minutes, stirring occasionally. return lamb to pan; cover and simmer for 3 minutes or until lamb is done.
• 8 serve the lamb mixture over pasta. sprinkle with onions.