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These tender lamb chops
are marinated with a fragrant garlic/rosemary combination. The
mushrooms and green onions are simmered in the meat juices and
red wine.
Rosemary
Garlic Lamb Chops
- 4 tablespoons butter,
divided use
10 mushrooms, chopped
3 green onions, sliced
4 lamb chops
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup dry red wine
- Melt half of the butter
in a large skillet over medium-high heat. Add mushrooms and green
onions; sauté until tender, about 5 minutes. Remove from
skillet and set aside.
- Melt remaining butter
in same skillet and add lamb chops; sprinkle with rosemary, garlic
powder, salt, and pepper. Sauté until brown on both sides,
about 3 minutes on each side; reduce heat to medium and continue
cooking until desired doneness is reached, about 5 more minutes
for medium. Transfer lamb chops to a platter and hold warm.
- Pour red wine into same
skillet and cook over medium high-heat, scraping up any browned
bits off the bottom. Continue cooking until liquid is reduced
by a third. Add reserved vegetables back into pan and heat thoroughly,
about 2 minutes; spoon over lamb chops and serve.
Makes 4 servings.
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