Lamb Loin Chops With Mushroom Marsala Sauce Recipes

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Lamb Loin Chops With Mushroom Marsala Sauce image

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.

Provided by Mary Jenny

Categories Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 lamb loin chops
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
8 ounces fresh cremini mushrooms, sliced
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 cup marsala wine (or dry white wine)
1/2 cup chicken stock
1 teaspoon Dijon mustard
fresh thyme
salt and pepper

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.

Nutrition Facts : Calories 519, Fat 35.7, SaturatedFat 14.9, Cholesterol 83.2, Sodium 149.4, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 18

LAMB LOIN CHOPS WITH MUSHROOM MARSALA SAUCE

Lamb Loin Chops With Mushroom Marsala Sauce image

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.

Provided by Mary Jenny

Categories Vegetable

Time 1h

Yield 5 , 5 serving(s)

Number Of Ingredients 12

Ingredients

6 lamb loin chops
2 tablespoons all-purpose flour
1 pinch salt & pepper
2 tablespoons olive oil
2 tablespoons butter
8 ounces fresh cremini mushrooms, sliced
2 shallots, thinly sliced
2 garlic cloves, minced
1/2 cup marsala wine
1/2 cup chicken stock
1 teaspoon Dijon mustard
1 teaspoon fresh thyme

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.

Nutrition Facts : Calories 578, Fat 40.8, SaturatedFat 17.2, Cholesterol 97.3, Sodium 160.1, Carbohydrate 10.1, Fiber 0.4, Sugar 2.1, Protein 21.1

LAMB CHOPS MARSALA

Lamb Chops Marsala image

Marsala wine gives these chops a distinctive flavor. From Cooking Light Five Star Recipes: The Best of 10 Years. Serving size: 2 chops and 1/4 c. sauce; per serving: 283 calories, 11.7 g fat, 7.5 g carbohydrate, 1.6 g fiber, 108 mg cholesterol.

Provided by ratherbeswimmin

Categories Lamb/Sheep

Time 46m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

4 lean lamb loin chops (each chop should weigh about 4 ounces)
1/2 cup water
1/2 cup marsala
2 tablespoons tomato paste
1 cup sliced fresh mushrooms
1/4 cup chopped onion

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.

Nutrition Facts : Calories 866.9, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 251.6, Carbohydrate 14.3, Fiber 1.4, Sugar 5.7, Protein 33.2

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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.

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