6 baby lamb chops
3 shallots, sliced
2 garlic cloves, sliced
8 cremini mushrooms, sliced
1 cup cabernet sauvignon
Salt and pepper to taste
Fresh thyme
1
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the lamb chops for 2-3 minutes per side, or until browned. Remove from heat and set aside.
2
In the same skillet, add more oil if needed, then sauté the shallots until softened (about 3-4 minutes).
3
Add the sliced mushrooms and cook until they release their liquid and start to brown (about 5 minutes).
4
Pour in the red wine, scraping up any browned bits from the pan. Bring to a simmer and cook until reduced by half (about 3-4 minutes).
5
Season with salt and pepper to taste.
6
Return the lamb chops to the skillet, add the fresh thyme, cover and place in oven at 350 for 1.5 hours.
7
You can also transfer to baking dish before putting in oven
8
Serve hot and enjoy!
Ingredients
6 baby lamb chops
3 shallots, sliced
2 garlic cloves, sliced
8 cremini mushrooms, sliced
1 cup cabernet sauvignon
Salt and pepper to taste
Fresh thyme