Sunday, November 1st 9:30 am - Wine Harvest
Grilled Lamb Chops with Caramelized Onions, Mushrooms and Red Wine Sauce
Serves 4
2 cups merlot or cabernet wine
2 cups beef broth
1 ½ white onions, sliced
1 bay leaf
2 cloves
2 teaspoons cornstarch dissolved in 2 teaspoons water
2 tablespoons olive oil
½ pound cremini mushrooms, sliced
Sea sat and black pepper to taste
1 rack baby lamb chops, trimmed
In small quart boiler over low heat, combine wine, broth, ½ cup sliced onion, bay leaf and cloves. Simmer until mixture is reduced by half. Stir in cornstarch mixture until thickened slightly.
While wine is simmering, heat 1 tablespoon oil in large nonstick skillet over medium low heat. Add remaining onions and mushrooms. Season with salt and pepper and cook over low heat until onions are tender and have a nice grilled color, about 30 minutes.
Season chops with salt and pepper. Heat remaining olive oil on grill pan over medium heat. Add chops and grill until just pink, about 3 minutes per side, depending upon thickness.
To serve, slice chops, serve 2 per person, top with ¼ cup onion mixture and spoon sauce over.
What's Cookin' welcomes Dr. Madaiah Revana from Revana Family Vineyards. Left to Right:
Kelly Carter, Dr. Revana, and The Bikini Chef Susan Irby.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
