Wednesday, August 29, 2012

Lamb kitchen! kitchen!

Don't you just want to devour these lamb chops right off the photo! I wish!
A sinfully tempting dish of seared lamb chops with sauteed mushrooms
and grilled red potatoes on a bed of baby arugula.
So easy to make, that it only took me a good 20 minutes!
Here's the trick!
(Serves 2 )  or 1 if you're really mad hungry!
2 pkgs. of baby chops ( 5-6 small chops each package)
6 small red potatoes
1 sm. pkg. of mushrooms
2 cups of baby arugula
1 choppped shallots
1 teaspoon flour in 4 tablespoon water with sour cream/thoroughly mixed without lumps
1/4 cup white wine
Kosher salt/black pepper
Olive oil
Boil the potatoes ahead of time and let it cool completely and make sure it is well salted -
Cut in half after it has cooled and brush with olive oil - this will be grilled on a grilled pan while you are prepping the lamb chops about 3 minutes on each side just to get the grill marks.
When you're comes the easy one!
Sear the lamb chops on a very, very hot large cast iron skillet with a tablespoon of olive oil for 2 minutes on each side. Set aside and keep warm.
On the same pan, add a pat of butter; sautee the shallots until soft, add the mushroom; season with salt and pepper, add the wine and stir for a minute or 2. Then add the flour mixture stirring constantly until well incorporated. To thin the sauce add more wine. Taste for seasoning.
On a large serving platter make a nesting of the arugula; arrange the chops to your liking, add the grilled potatoes and lastly add the mushrooms sauce over the chops.
Now, you're ready to devour those delicious chops!

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