For an easy-to-make gourmet meal with bold flavor make this Garlic and Herb Lamb Chops recipe with Marsala Mushroom Sauce as your entree.
(Family Features) Spending quality time with family and friends over an unforgettably delicious meal like this Garlic and Herb Lamb Chops Recipe is what gatherings are all about, after all.
At first, changing a classic family recipe or whipping up a new, taste-tempting dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.
Using a wine specially made for cooking provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.
These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.
Serve this Garlic and Herb Lamb Chops Recipe with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try this scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.
Garlic and Herb Lamb Chops Recipe with Marsala Mushroom Sauce Recipe
Recipe courtesy of Holland House Cooking Wines
Servings: 7 (about 2 lamb chops per serving)
Prep Time: 30 minutes
Cook time: 30 minutes plus marinating
Garlic and Herb Lamb Chops Recipe Ingredients
- 2 tablespoons fresh rosemary, chopped
- 4 teaspoons fresh garlic,minced, divided
- 1 tablespoon lemon zest, grated
- 3/4 cup Holland House Marsala Cooking Wine, divided
- 2 tablespoons extra-virgin olive oil
- 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned
- Marsala Mushroom Sauce (See below)
Marsala Mushroom Sauce
- 1 tablespoon butter
- 1 pound fresh baby bella or cremini mushrooms, cleaned
- 2 tablespoons fresh shallots, thinly sliced
- 1/2 cup beef stock
- 1 teaspoon Dijon mustard
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh parsley, chopped
Garlic and Herb Lamb Chops Recipe Instructions
In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
To make Marsala Mushroom Sauce
In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.
Lamb, Main Course, French
SOURCE: Holland House Cooking Wines
Garlic and Herb Lamb Chops Recipe with Marsala Mushroom Sauce
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