Pan-Seared Lamb Chops with Red Wine Mushroom Reduction

This idea literally came to me last night right before I went grocery shopping.  I could not think of what main dish to make for red wine week, and then, I suddenly thought about lamb chops.  Even though I’ve eaten lamb chops, I’ve never made them before.  I was really pleased with how these turned out.  I was cooking for just two last night, so I wrote the recipe accordingly.  If you’re feeding more people, simply increase the number of chops and the herbs to season them.  I had a ton of sauce left over, so you probably wouldn’t need to double that. 
---Karly

 

PAN-SEARED LAMB CHOPS WITH RED WINE MUSHROOM REDUCTION
3 lamb loin chops
1-2 tablespoons chopped fresh herbs (I used rosemary and thyme)
Salt and pepper to taste
Olive oil
½ onion, thinly sliced
10 oz package (about 1 ½ cups) sliced baby portabella mushrooms
2 cloves garlic, finely chopped
Small handful fresh parsley, chopped
¼ cup beef broth
¼ cup dry red wine

Heat about 2 tablespoons of olive oil in a large pan over medium-high heat.  Press the fresh herbs onto both sides of the lamb chops and season with salt and pepper.  When the oil is hot, cook the lamb chops for 6-8 minutes per side (depending on their thickness and the level of doneness that you want).  When the chops are done, remove them from the pan and cover with foil to keep warm.  Add the mushrooms to the pan (add more olive oil if necessary), and cook, without stirring or seasoning for 4-5 minutes, so they can develop a nice golden color.  Add the onions and salt and pepper to taste, and cook, stirring, for 3-4 minutes.  Add the garlic and parsley and cook, stirring for 1-2 minutes.  Add the beef broth and wine, and salt and pepper to taste; bring the mixture to a boil, then reduce heat to medium-low, and let simmer 5 minutes.  Serve the sauce over the chops.

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