Lamb Chops Marsala Recipes

LAMB MARSALA

Steps:

• In a small bowl, combine the wine, garlic and oregano; set aside. Rub oil over lamb, then sprinkle with salt and pepper. Place roast on a rack in a shallow roasting pan; spoon some wine mixture over roast. Set aside remaining wine mixture., Bake, uncovered, at 325° for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with some remaining wine mixture. Remove from the oven; cover loosely with foil for 10-15 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a large skillet coated with cooking spray, saute mushrooms until tender. Add pan drippings and any remaining wine mixture; heat through. Slice lamb and serve with mushroom sauce.

LAMB CHOPS MARSALA

Steps:

• Trim all visible fat from the lamb chops.
• Coat a large skillet with nonstick cooking spray.
• Place skillet over medium heat until hot.
• Add chops to the skillet; cook 7 minutes on each side or to desired degree of doneness.
• Remove chops from skillet; drain and set aside; keep warm.
• Wipe drippings from the skillet using a paper towel.
• In a bowl, mix together the water, wine, and tomato paste using a whisk.
• Add wine mixture, mushrooms, and onions to the skillet; cook over high heat, stirring constantly for 2 minutes or until thickened.
• Spoon sauce over chops.

GRILLED LAMB CHOPS WITH GARAM MASALA

Steps:

• Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub onto meat. Turn chops over; repeat with remaining spice mixture.
• Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Steps:

• In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
• 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.
• 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.
• 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.
• Sprinkle with fresh thyme and serve over hot mashed potatoes.
• More recipes featuring fresh local ingredients are available at mushrooms.ca.

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Steps:

• In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
• 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 to 3 minutes. Remove from pan and set aside.
• In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
• Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
• Sprinkle with fresh thyme and serve over hot mashed potatoes.