This great meal is perfect for a special occasion or for entertaining when you want to pretend you're not on a diet; this recipe is so delicious you'll want to lick the plate.
Ingredients
6-8 lamb chops (barbecue lamb chops)
1 small onion, chopped
4 cloves of minced garlic
1.5 cups of sliced mushrooms
1 tablespoon of finely chopped rosemary
1 tablespoon of finely chopped parsley
1 tablespoon of finely chopped thyme
2 tablespoons of margarine
1 tablespoon of macadamia nut oil
1 cup of dry red wine
Instructions
If there is a lot of visible fat on the edges, you can cut it off, but I usually leave a little fat in the middle.
Season the chops well with salt and freshly ground black pepper.
Heat the oil in a large skillet over medium-high heat. When hot, add the chops and sear them on both sides until golden brown. Remove the chops to a warm plate.
Reduce the heat to low and drain off any excess fat. Add the onion and garlic. Cook, stirring occasionally, until lightly caramelized. Increase the heat to medium and add the mushrooms. Sauté until golden brown – about 5 minutes.
Return the chops to the pan, pour in the red wine, and sprinkle with rosemary, parsley, and thyme. Season with salt and pepper. Cook for a few minutes until the sauce thickens slightly. You may need to increase the heat a little to help the sauce thicken. Stir in the margarine.
Serve the chops topped with mushrooms and sauce with a simple vegetable, such as green beans or a green salad.
If you would like a mushroom sauce recipe, For catering options, click here.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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