Servings: 4
Preparation Time: 45 minutes
8 (4 to 5-ounce) loin lamb chops, cut 1 ½ to 2-inches thick
4 tablespoons olive oil (or more)
1 to 2 teaspoons dried thyme
Salt and freshly ground pepper
5 to 6 large shallots, peeled and separated into lobes
6 small (2 to 3-inch) red potatoes, quartered
4 ounces Baby portobello mushrooms, sliced
1 cup Merlot wine
4 ounces fresh green peas1 ½ cups beef broth
4 tablespoons olive oil (or more)
1 to 2 teaspoons dried thyme
Salt and freshly ground pepper
5 to 6 large shallots, peeled and separated into lobes
6 small (2 to 3-inch) red potatoes, quartered
4 ounces Baby portobello mushrooms, sliced
1 cup Merlot wine
4 ounces fresh green peas1 ½ cups beef broth
Preheat oven to 375 degrees
Place the lamb chops in a dish. Sprinkle with 2 tablespoons olive oil and season with 1 teaspoon dried thyme, salt and pepper. Marinate for 30 minutes.
Place the shallots and the potatoes in a shallow baking dish. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast for 30 minutes, or until the shallots are soft and the potatoes are browned.
Place 1 tablespoon olive oil in a skillet over medium high heat.
Cook the mushrooms in the pan until soft. Season with salt, pepper and 1 teaspoon dried thyme.
Pour in the red wine. Reduce heat to low.
Add the peas to the pan.
Pour in the beef broth. Simmer until the sauce reduces by half and the peas are tender, about 25 to 30 minutes.
Heat a grill pan over high heat. Cook the lamb chops, turning once, about 4 minutes per side for medium rare. Remove from the pan and keep warm.
Add the sautéed shallots and potatoes to the mushroom and pea mixture. Toss to coat all of the veggies with the sauce. Adjust seasonings.
Serve 2 lamb chops per dish. Surround the chops with the vegetable ragu. Garnish with fresh thyme.
Place the shallots and the potatoes in a shallow baking dish. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast for 30 minutes, or until the shallots are soft and the potatoes are browned.
Place 1 tablespoon olive oil in a skillet over medium high heat.
Cook the mushrooms in the pan until soft. Season with salt, pepper and 1 teaspoon dried thyme.
Pour in the red wine. Reduce heat to low.
Add the peas to the pan.
Pour in the beef broth. Simmer until the sauce reduces by half and the peas are tender, about 25 to 30 minutes.
Heat a grill pan over high heat. Cook the lamb chops, turning once, about 4 minutes per side for medium rare. Remove from the pan and keep warm.
Add the sautéed shallots and potatoes to the mushroom and pea mixture. Toss to coat all of the veggies with the sauce. Adjust seasonings.
Serve 2 lamb chops per dish. Surround the chops with the vegetable ragu. Garnish with fresh thyme.
1 comment:
Jorj... This looks so good. I'm going to try it when I find some decent looking lamb chops..... Kathie
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