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Mushroom Lamb Chops

Chef.at.Home's picture
Ingredients
  Blade lamb chops 6
  Vegetable oil/Olive oil 1 Tablespoon
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  Canned beef consomme 10 1⁄2 Ounce, undiluted (1 Can)
  All purpose flour 3 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Canned button mushrooms 4 Ounce, drained (1 Can)
  Minced parsley 1 Tablespoon
  Hot cooked noodles 1 Cup (16 tbs)
Directions

In a large skillet, brown the chops in oil; drain.
Sprinkle with thyme, salt and pepper.
Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.
Remove chops and keep warm.
Combine flour and water until smooth; gradually stir into skillet and bring to a boil.
Cook and stir for 2 minutes.
Add mushrooms and parsley; heat through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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