Lamb Loin Chops with Mushroom Marsala Sauce
By: Kevin Anderson
Published: Friday, December 4, 2015 - 12:51pm

Ingredients




• 5-6 lamb loin chops
• 2 tbsp (30 mL) all-purpose flour
• Salt & pepper• 2 tbsp olive oil
• 2 tbsp (30 mL) butter
• 8 oz (227 g) fresh crimini mushrooms, sliced
• 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup (125 mL) Marsala wine (or dry white wine)
• 1/2 cup (125 mL) chicken stock
• 1 tsp (5 mL) Dijon mustard
• Fresh thyme

Preparation

1 In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour. 2 In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside. 3 To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant. 4 Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened. 5 Sprinkle with fresh thyme and serve over hot mashed potatoes. 6 More recipes featuring fresh local ingredients are available at mushrooms.ca.

About

Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal.