Lamb Chops With Mushrooms

Name: Lamb Chops With Mushrooms
Ingredients: 3 tablespoons olive oil; 1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick; 4 shoulder lamb chops; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 shallot, minced; 1 cup red wine; 2 cups lamb or beef broth; 2 cups chicken broth; 3/4 cup quick polenta; 1 tablespoon butter

11 ingredients

5 steps

Ingredients

3 tablespoons olive oil
1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick
4 shoulder lamb chops
2 teaspoons kosher salt
1 teaspoon black pepper
1 shallot, minced
1 cup red wine
2 cups lamb or beef broth
2 cups chicken broth
3/4 cup quick polenta
1 tablespoon butter

Directions

1

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Remove from skillet; set aside.
2

Season lamb chops with 1 tsp. salt and pepper. Heat remaining 1 Tbsp. oil in skillet. Add lamb chops, in batches if necessary, and cook over medium-high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a platter; cover with foil to keep warm.
3

Remove all but 1 Tbsp. fat from skillet. Add shallot and cook for 2 minutes. Pour in wine, scraping bottom of pan. Bring to a boil, lower heat and reduce liquid for 5 minutes. Add broth; cook for 10 minutes.
4

In a medium saucepan, bring chicken broth and 1 tsp. salt to a boil. Gradually pour in polenta, whisking. Reduce heat and cook, stirring, for 5 minutes. Stir in butter. Cover and set aside.
5

Add chops and mushrooms to red wine sauce and warm through. Serve with polenta.