Marinated Chops With Mushrooms
|Iamb best neck/Shoulder chops||1 1⁄2 Pound|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
Trim excess fat from chops and place in a glass or earthenware dish.
Mix marinade ingredients together, pour over chops, cover and leave in refrigerator for at least 8 hours.
To cook, lift chops out of marinade and fry in a frying pan (with lid) until browned on each side.
Pan should need no fat at this stage as oil in marinade coats the chops.
Lift chops out when browned.
Pour marinade through a strainer, reserve liquid and add onions to pan.
Saute onions over a low heat until soft, add butter and sliced mushrooms and cook a little longer.
Add liquid from marinade, bring to boil, return chops to pan and cover.
Simmer gently for 45 minutes or until chops are tender.
Sauce should be reduced but thicken with cornflour if desired.