Not all lambs are good enough to keep and breed and not all are fortunate enough to find a pet home. We enjoy our home raised lamb/mutton and raise a few for the freezer every year.
Here’s a recipe that is a little fancy and very good.
Lamb Chops with Mushroom Wine Sauce
Melt 1 1/2 tsp of butter (olive oil or margarine) in a skillet over medium heat. Add 1/3 cup finely chopped onions and 1/2 pound sliced mushrooms (any kind you like – mix ’em up!) Add 1 cup of red wine (have a drink while you’re at it :-)) and 3/4 beef or chicken broth. Cook for 5 minutes – stir often. Remove mushrooms with a slotted spoon and cook liquid until it’s reduced to 1/2 cup. Add to mushrooms.
In the same skillet – melt 1 1/2 tsp butter (olive oil or margarine) over medium heat. Cook chops 3 minutes on each side. Cover and reduce heat and cook 1 to 2 minutes to desired doneness. Don’t overcook – pink is best. Put on plate and keep warm.
Combine 1 TB soy sauce and 2 tsp cornstarch. Put 1/2 cup wine and 1/2 cup broth in skillet. Bring to a boil, scraping the bottom to add the browned lamb bits. Cook about a minute. Add mushroom mixture and cornstarch mixture. The recipe called for 1 tsp dried thyme, but I didn’t have any, so used fresh cilantro.Bring to a medium boil. Cook and stir until thickened.
Oh yeah – the ingredients list…
1 TB of butter (olive oil, margarine) I use olive oil for almost all of my cooking
1/3 cup chopped onions (or shallots)
1/2 pound mushrooms (I like a mix of portobello, shitake, and buttons )
1 1/2 cup broth
1 1/2 cup dry red wine
4) 1″ – 1 1/2″ thick lamb chops
1 TB soy sauce
2 tsp cornstarch
1 tsp thyme (or whatever appeals to you – or whatever you have)