Lamb Chops in Mushroom Rosemary Wine
Sauce
|
 |
| This dinner for two is easily multiplied
for more. |
| 3 |
|
bone-in lamb or pork chops, 1 in. (2.5
cm) thick, trimmed |
| |
|
salt & freshly ground pepper |
| 1 tbsp |
(15 mL) |
olive oil |
| 2 |
|
cloves garlic, minced |
| 1 |
|
branch fresh rosemary |
| OR 1 tsp |
(5 mL) |
dried rosemary |
| 1 1/2 CUPS |
(375 mL) |
sliced, fresh mushrooms |
| 2 tbsp |
(25 mL) |
white wine |
| 1/3 cup |
(75 mL) |
cream |
| Sprinkle lamb
chops with salt and pepper to taste. In a large fry pan,
heat oil over medium-high heat. Cook lamb chops in oil 1 1/2
to 2 minutes per side or until browned. Add garlic and
rosemary. Cook additional 5 to 6 minutes or until chops are
tender and a slight trace of pink remains. Remove lamb chops
from pan and keep warm. Add mushrooms to same pan and sauté
1 minute. Add wine. Cook until most liquid has evaporated, 5
to 6 minutes. Add cream and bring to a boil. Add chops and
left-over pan juices. Turn to coat with sauce. Heat 1 to 2
minutes and remove rosemary branch. Garnish with lemon
slices, if desired.
Makes: 2 to 3 servings.
Manitoba Mushroom Growers Association
Although barley is grown for food, about half the world’s
production is used to make whiskey and beer. Like rye,
barley is used as a flavouring agent. Barley also provides
enzymes that convert starch from any grain into fermentable
sugar that makes alcohol. Barley grows best on the Prairies
and Manitoba is one of the most productive growing areas in
the world. |
|
Product Suggestion: Calona Artist Series Merlot VQA. A full,
elegant merlot enhances this lamb dish. Visit
www.liquormartsonline.com for
more information.
| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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