RSS

Norwegian Lamb Chop and Mushroom Stew

14 Oct

Lamb chops pan fried with mushrooms and onions, set to simmer in a red wine sauce, and then served over rice or noodles.

-By Carrie (Strommen) Lennie

Ingredients:

4 shoulder lamb chops, well trimmed
salt
pepper
flour
1 large onion, peeled and chopped
¼ cup butter
½ lb fresh mushroom caps
1 clove garlic, minced
½ cup dry red table wine
Hot steamed rice or noodles

Directions:

  1. Season lamb chops with salt and pepper to taste. Coat both sides with flour. In a large frying pan, quickly brown the chops on both sides in small amount of butter. Remove chops and set aside.
  2. In the same pan, sauté onion in remaining drippings until golden, adding butter if necessary. Arrange browned meat on top of onions.
  3. Meanwhile, melt the remaining butter, add mushrooms, lift and turn mushrooms to brown a little, and coat all sides with butter. Turn mushrooms and butter over chops.
  4. Combine garlic and all but 1 tablespoon of the wine; pour over meat. Cover pan and simmer 30 minutes or until lamb is very tender.
  5. Just before serving, sprinkle remaining wine into stew. Serve each chop over a bed of steamed rice or buttered noodles, garnish with mushroom caps and ladle pan juices over top. Makes 4 servings.
Advertisements
 
Leave a comment

Posted by on October 14, 2011 in Main Dishes

 

Leave a comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: