Fast Fry Lamb Chops With Dijon Mushroom Cream Sauce

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 -8 lamb chops (use fast-fry chops, about 1/4-inch thick or a little more)
• seasoning salt
• black pepper
• 2 tablespoons butter
• 2 tablespoons oil
• 3/4 lb sliced fresh mushrooms
• 1 small red bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 tablespoon minced fresh garlic
• 3/4 cup dry wine
• 1 cup chicken broth
• 1 cup whipping cream
• 1/4 cup grated parmesan cheese (optional)
• 3 tablespoons dijon mustard (can use more or less)

Recipe

• 1 season the lamb chops on both sides with salt and pepper.
• 2 heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
• 3 add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
• 4 add in the onion, bell pepper and garlic; saute for about 3 minutes.
• 5 add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
• 6 mix in the dijon mustard and parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
• 7 season the sauce with salt and pepper.
• 8 serve the lamb chops with the sauce over them or on the side.