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4 tablespoon Butter
10 Mushrooms, Sliced
3 Green Onions, Sliced
1 pound Lamb, 4 chops
Garlic Powder
1 cup Red Wine
½ teaspoon Rosemary
Melt half the butter in large skillet and add mushrooms and onions and saute until tender, about 10 minutes. Remove and keep warm. Melt remaining butter in same skillet. Sprinkle chops with rosemary, garlic powder , salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes.
Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about a third. Spoon vegetables over chops and top with sauce.
10 Mushrooms, Sliced
3 Green Onions, Sliced
1 pound Lamb, 4 chops
Garlic Powder
1 cup Red Wine
½ teaspoon Rosemary
Melt half the butter in large skillet and add mushrooms and onions and saute until tender, about 10 minutes. Remove and keep warm. Melt remaining butter in same skillet. Sprinkle chops with rosemary, garlic powder , salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes.
Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skillet and cook over medium high heat, scraping up any browned bits clinging to bottom of pan, until liquid is reduced by about a third. Spoon vegetables over chops and top with sauce.