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Easy Grandma’s Lamb Chops In Mushroom Gravy

Easy Grandma’s Lamb Chops In Mushroom Gravy

Lamb Chops In Mushroom Gravy

This recipe came from a mother-in-law who has been cooking since she was a child. Mushroom Gravy is a great companion to almost any meat, fish, or vegetable. In lamb Chops, in Mushroom Gravy The lamb chops balance the onions and the juices of the meat with ease.

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If you want well-cooked and tasty food, but you do not have the time to cook, this Lamb Chops In Mushroom Gravy is the recipe for you!

Ingredients:
  • 6 lamb chops
  • 1 clove garlic, pressed
  • 1 (8 oz) can mushroom, drained
  • 1 (10.5 oz) can beef broth
  • 1 tbsp butter
  • 1 cup dry sherry
  • 2 Tablespoon cornstarch
  • 1 pinch salt and pepper to taste
  • 2 Tablespoon water
Instructions:
  1. Preheat oven to 350°F (175 degrees C).
  2. Melt the butter in a large skillet over low heat.
  3. Sauté the garlic until it becomes aromatic.
  4. Season the lamb chops with salt and pepper, then brown them in a skillet for about 3 minutes on both sides.
  5. Transfer the lamb chops to a baking pan or a Dutch oven.
  6. In a skillet, combine the mushrooms, lamb chop drippings, and garlic, then whisk in the sherry and beef broth, scraping up any bits of lamb clinging to the pan.
  7. Bring to a low boil, then pour over the lamb chops in the baking pan and cover with foil or a lid.
  8. Bake for 45 minutes in a preheated oven, then remove the lid or foil and continue baking for another 15 minutes.
  9. Transfer the chops to a serving dish and place the platter over medium heat on the stove.
  10. In a mixing basin, combine water and the cornstarch. When the fluids in the pan begin to boil, gradually whisk in the cornstarch mixture and simmer for about 2 minutes, or until thickened.
  11. Serve the sauce over the chops and enjoy.

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