Lamb Chops Korabiak
Yield
4 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | x |
garlic powder
to taste |
*
|
| 10 | each |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 1 | cup |
red wine
dry |
*
|
| 4 | each |
lamb rib chops
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | x |
garlic powder
to taste |
*
|
| 1E+1 | each |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 237 | ml |
red wine
dry |
*
|
| 4 | each |
lamb rib chops
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
Directions
Melt half of butter in large skillet over medium high heat.
Add mushrooms and onions and sauté until tender, about 5 to 10 minutes.
Remove and keep warm.
Melt remaining butter in same skilled over medium high heat.
Sprinkle chops with rosemary, garlic powder and salt and pepper.
Add to skillet and sauté until browned on both sides about 5 minutes.
Reduce heat to medium and continue cooking until tender.
Transfer lamb chops to heated platter.
Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about ⅓.
Spoon mushrooms over chops and top with sauce.
