LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE
Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.
Provided by Mary Jenny
Categories Vegetable
Time 1h
Yield 5 , 5 serving(s)
Number Of Ingredients 12
Steps:
- In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
- In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
- To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
- Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
- Sprinkle with fresh thyme and serve over hot mashed potatoes.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
Nutrition Facts : Calories 578, Fat 40.8, SaturatedFat 17.2, Cholesterol 97.3, Sodium 160.1, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 21.1
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