Serves: 4
Total Calories: 109

1 (1/2-ounce) package dried wild mushrooms, such as porcini
2 cups boiling water
4 lamb shoulder chops, about 2 pounds
No-stick flour and oil baking spray
salt and ground black pepper to taste
1 (10-ounce) box frozen pearl onion, thawed and drained
1 (10-ounce) package sliced portobello mushrooms, halved
1/2 teaspoon crushed dried rosemary
1 1/2 tablespoons demi-glace concentrate
1 cup V8 vegetable juice

Soak the dried mushrooms in the boiling water until softened, about 10 minutes. Drain, reserving the soaking liquid and the mushrooms separately.

Heat a large skillet over medium-high heat. Coat the chops on both sides with baking spray and season with salt and pepper brown on both sides. Remove to a plate.

Add the onions, portobellos, and rosemary to the skillet and cook until the mushrooms lose their raw look. Add the soaked mushrooms and the soaking liquid, leaving behind any sediment heat to boiling. Stir in the demi-glace concentrate until dissolved. Stir in the V8 juice and return the chops to the skillet reduce the heat and simmer until the chops are cooked through, about 20 minutes.

Remove the chops to a serving platter. If the liquid in the pan is too thin, boil until it is lightly thickened. Pour over the chops before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 109
Calories from Fat: 0

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