Saturday, June 2, 2012

Lamb Chops and Asparagus

Lamb Chops and Asparagus


4 lamb boned chops, ¾ inch thick

1 bunch asparagus, fresh

2 cloves garlic, finely minced

2 tablespoon extra virgin olive oil

2 tablespoons Worcestershire sauce

1 ½ teaspoon cornstarch

¼ cup white wine

6 ounces fresh mushrooms, sliced

1 can beef broth

4 shallots, minced

¼ teaspoon thyme

⅛ teaspoon salt

⅛ teaspoon black ground pepper

⅛ teaspoon ginger, grated       


Heat olive oil in a large skillet or wok over medium-high heat.

Add lamb chops to skillet and browned on both sides about 2 or 3 minutes.

Remove chops from skillet, set aside and keep warm.

Combine white wine, garlic, onion, spices and Worcestershire sauce in a medium bowl.

Add the Worcestershire sauce mix to skillet, and stir constantly to avoid stick.

Once onion and garlic are soft, add beef broth and place lamb chops in skillet.

Cook on medium low for approximately 30 minutes covered or until tender.

Add asparagus, shallots and mushrooms, cover and cook 8 or 10 minutes or until veggies are tender.

Thicken sauce with cornstarch and serve immediately.

Serve 4

1 comment:

  1. Maria, thanks for linking this one in. Do pop back later to check out all the links. they are flooding in! Happy New Year!


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