4 lamb chops
3 Tbsp (40 g) butter
4 shallots, chopped
1 clove garlic, crushed
100 g shiitake mushrooms
100 g button mushrooms
1 lamb stock cube made up with 250 ml hot water
250 ml red wine
2 tsps dried thyme
salt and freshly ground black pepper
3 Tbsp (40 g) butter
4 shallots, chopped
1 clove garlic, crushed
100 g shiitake mushrooms
100 g button mushrooms
1 lamb stock cube made up with 250 ml hot water
250 ml red wine
2 tsps dried thyme
salt and freshly ground black pepper
method
1. Cook the chops according to the pack instructions.
2. Meanwhile, heat the butter in a frying pan over a medium heat and fry the shallots and garlic for one minute.
3. Add the mushrooms and stir around for one minute before adding the stock, wine, thyme and seasoning.
4. Simmer until the liquid has reduced by half and the mushrooms are soft.
5. Serve the lamb chops with the mushroom sauce over the top
2. Meanwhile, heat the butter in a frying pan over a medium heat and fry the shallots and garlic for one minute.
3. Add the mushrooms and stir around for one minute before adding the stock, wine, thyme and seasoning.
4. Simmer until the liquid has reduced by half and the mushrooms are soft.
5. Serve the lamb chops with the mushroom sauce over the top
serving amount
serves 4
rate this recipe
8.8
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