Just the thing for a romantic candle lit dinner with wine and tasty lamb chops. Rosemary makes the perfect addition to lamb and vegetables.
Prep time: 5 min.
Cook time: 12 min.
Total time: 17 min,
Yield: 2 servings
1 Tablespoon olive oil
2 ½ inch-thick lamb chops, patted dry
2 large garlic cloves, minced
½ small onion, chopped fine
¼ pound mushrooms, sliced
1 Tablespoon soy sauce
1 Tablespoon red-wine vinegar
½ cup dry red wine
1 ½ teaspoons chopped fresh rosemary
¼ teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in ½-cup water
1 Tablespoon minced fresh parsley leaves
In a skillet, heat the oil until it is hot but not smoking and sauté the chops, seasoned with salt and pepper, for 4 minutes on each side for medium heat. Transfer the chops with a slotted spatula to a small platter and keep warm. Cover loosely with foil.
Reserve 1 tablespoon of the fat from the pan and cook the garlic over moderate heat, stirring until it is golden. Do not burn the garlic, it will turn bitter. Add the onion and cook the mixture, stirring, for 1 minute. Next, add mushrooms and soy sauce; cook the mixture over moderately high heat, stirring, until the mushroom liquid is evaporated. Add the vinegar and boil mixture until the liquid is evaporated. Add wine, thyme and rosemary and reduce the mixture until nearly all the liquid has evaporated. Add cornstarch to the skillet, and bring the sauce to a boil, stirring. Season the sauce and salt and pepper, spoon it over the chops, and sprinkle the chops with parsley.