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
4 shoulder lamb chops, well trimmed
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
- 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.
- In the same pan, sauté onion in remaining drippings until golden, adding butter if necessary. Arrange browned meat on top of onions.
- 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.
- 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.
- 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.