Lamb Chops

Bacon would be a good addition

Once again lamb was on clearance at the grocery store and these little chops were just to lovely to pass up. Corn meal can be substituted for the semolina flour.

Semolina Crusted Lamb Chops in a Mushroom Sauce

• 4 lamb chops
• 1 1/2 cup semolina flour
• 1 cup white flour
• 1 egg
• Dry white wine
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh mint
• 1 shallot minced
• 1 cup dried shitake mushrooms soaked in 2 cups boiling water
• 1 clove garlic minced
• 1 cup beef broth

After 30 minutes squeeze all the juice from the soaked mushrooms and chop into small bits. Save the soaking liquid. Mix semolina flour, mint and sage together and season with salt and pepper. In a seperate bowl beat egg with some wine until light yellow. In another bowl mix white flour with salt and pepper. Prehear oven to 360 degrees. Heat 2 tbsp butter in a frying pan big enough to hold all the chops in one layer. Dredge chops in white flour then egg batter then semolina mixture and brown on both sides in frying pan. Place pan in oven and cook until chops are done, turning once, about 10 minutes. Remove chops and tent with foil. In another pan heat 1 tbsp butter and fry the shallot until softened. Add the mushrooms and cook until browned. Add garlic and cook until fragrant. Add the soaking liquid and beef broth and deglaze pan. Reduce sauce by half then add chops and cook for two minutes turning meat once. Serve with sauce on top and garnish with chopped parsley.

About these ads