No products in the cart.
- 1 tablespoon olive oil
- two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
- 2 large garlic cloves, minced
- 1/2 small onion, chopped fine (about 1/4 cup)
- 1/4 pound mushrooms, sliced
- 1 tablespoon soy sauce
- 1 tablespoon red-wine vinegar
- 1/2 cup dry red wine
- 1/4 teaspoon dried thyme, crumbled
- 1 teaspoon cornstarch dissolved in 1/2 cup water
- 1 tablespoon minced fresh parsley leaves
- In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
- Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
- Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
- Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
- Add the vinegar and boil the mixture until the liquid is evaporated.
- Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
- Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
- Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.