Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
- 6 blade lamb chops (about 3 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 1 can (10-1/2 ounces) beef consomme, undiluted
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1 can (4 ounces) button mushrooms, drained
- 1 tablespoon minced fresh parsley
- Hot cooked noodles
- 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. Serve over chops and noodles. Yield: 6 servings.
Originally published as Mushroom Lamb Chops in Taste of Home April/May 1996, p17
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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