 |
Broiled Lamb Chops with Balsamic Mushrooms
Served with a green salad
|
|
Serves 4
Prep time: 20 minutes Total time: 35 minutes |
- 1-1/2 lbs. button mushrooms
- 1 head lettuce, or one bag mixed salad greens, preferably organic
- 1 lemon, preferably organic
- 1 bunch flat-leaf (Italian) parsley
- 1 shallot
- Four 6-8 oz. lamb chops, about 1/2-inch thick (you can substitute sirloin steak here)
- 1 loaf crusty bread
Shopping List
- Balsamic vinegar
- Black pepper
- Dark brown sugar
- Dijon mustard
- Extra-virgin olive oil
- Garlic
- Sea salt
- Sherry vinegar
- Unsalted butter
Pantry Items
- Aluminum foil
- Bread knife
- Chef’s knife
- Heavy skillet
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Salad spinner
- Sheet pan
- Tongs
- Whisk
- Wooden spoons
- Zester or Microplane
Tools
- Wine: A nice, round Burgundy
- Dessert: Strawberries, all by themselves!
Suggestions
- When you walk in the door
- Don’t refrigerate the lamb chops
- Preheat the broiler, adjust the rack
- Get out Pantry Items
- Get out Tools
- Line the sheet pan with aluminum foil
- Assemble the ingredients
- Open the wine and pour yourself a glass.
- Prep
- Brush or wipe off the mushrooms. Trim the ends of the stems.
- Cut the mushrooms into small bite-size chunks.
- Peel and mince 2 cloves garlic.
- Combine 1 tbsp. balsamic vinegar, 2 tsps. dark brown sugar, 1 tbsp. water in a small bowl. Stir.
- Zest the lemon and mince the zest.
- Rub the zest into both sides of each lamb chop.
- Set the chops on the prepared baking sheet.
- Rinse and spin dry the lettuce (or the salad greens, if necessary).
- Tear the lettuce into bite-sized pieces.
- Rinse and pat dry the parsley. Pluck 1/4 cup leaves.
- Peel and thinly slice the shallot.
- Start Cooking
- Put 1 tbsp. unsalted butter and 1 tbsp. olive oil in the heavy skillet and set over medium-high heat. When the butter is melted, add the mushrooms and shake the pan. Sprinkle with about 1/4 tsp. salt, stir and cook the mushrooms for about 5 minutes, stirring once in awhile.
- While the mushrooms are cooking, put 1 tbsp. sherry vinegar and 1 tsp. mustard into a large bowl, for the vinaigrette. Whisk together, then whisk in the shallot and a pinch of salt, a couple grinds of black pepper, and 1/4 cup olive oil. Taste for seasoning.
- Check the mushrooms and stir them. Stir the minced garlic into the mushrooms and let it cook for 1 minute then add the vinegar and sugar mixture, shaking the pan gently as you do. Stir and cook the mushrooms until the vinegar has evaporated and the mushrooms are tender, 3-4 minutes.
- Time to put the lamb chops under the broiler. They’ll take about 3 minutes per side (for medium rare), so don’t go anywhere. You need to supervise them and the mushrooms!
- Mince the parsley leaves, and stir them into the mushrooms.
- Turn the lamb chops. When they’re nice and golden and cooked the way you like them (well done will take about 4 minutes per side) remove them from the broiler. Turn off the broiler.
- Remove the mushrooms from the heat as soon as they are cooked.
- Add the lettuce to the vinaigrette and toss, toss, toss. Quickly slice the bread.
- Put a lamb chop on each of four plates. Drizzle each chop with any juices they’ve given up while sitting.
- Divide the mushrooms among the plates. Take the plates, the salad, and the bread to the table. Dinner is ready!
- Don’t forget the wine.
