Ingredients:
- 8 lamb chops, about 2 1/2 pounds
- salt and pepper
- 1 tablespoon olive oil
- flour
- 8 ounces mushrooms, sliced
- 6 green onions, sliced
- 4 medium cloves garlic, minced
- 1 tablespoon butter
- 1 cup beef broth
- 1/2 cup dry red wine, such as pinot noir
Preparation:
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.
Serves 4.
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