Spring Lamb Chops Recipe

From Dorothy McNett's Recipe Book.

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Spring Lamb Chops

From Dorothy McNett's recipes at www.dorothymcnett.com. Make these anytime of the year when lamb chops are available!

2 - 3 tablespoons unsalted butter or extra virgin olive oil
6 - 7 fresh mushrooms, any variety..sliced or coarsely chopped
1 bunch snipped fresh tender chives (about 1/2 cup)
2 - 3 lamb chops
pinches of sea salt
freshly ground pepper
2 - 3 fresh mint or basil leaves, snipped
fresh local tomato, sliced

In heavy bottomed frying pan or saute pan, heat the butter or oil, or a combination of both. Add mushrooms and chives. Cook and stir about 3 - 4 minutes or until mushrooms have cooked. Remove to a bowl. Sprinkle lamb chops with salt, pepper and mint or basil leaves. Heat pan again, adding more butter or oil if needed. Add chops and cook over medium-high heat about 3 minutes, turn and cook until browned nicely on both sides but still pinkish rare inside. Remove to serving plates and arrange the cooked mushroom mixture around and on top of the chops, drizzling with any remaining juices in the pan and garnish with the sliced tomatoes.

Recipe created 2017-03-20.

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