lemon lamb with mushrooms

Some of my favorite dishes feel more like good ideas than actual recipes. Here’s one I made tonight I’d like to share. If you don’t think you’re a lamb fan–I spent most of my life in that category until recent history–this might change your mind! It’s so flavorful and tender, not to mention it comes together quickly on a weeknight. Add oven-roasted potatoes and you can heat up the house a bit, too!

LEMON LAMB WITH MUSHROOMS AND SUN-DRIED TOMATOES
a recipe/idea for two

about 3/4 pound lamb leg chops (you can find these locally at Gardiner’s Market in South Glastonbury)
zest and juice of one lemon
1 clove garlic, pressed
about 1 tablespoon sun-dried tomatoes, chopped
3/4 teaspoon Kosher salt
fresh rosemary, chopped
5 oz. mushrooms, sliced
fresh parsley to garnish

Ready for how easy this is? In a shallow dish large enough to hold the lamb, combine zest and juice of the lemon, garlic, sun-dried tomatoes, salt and rosemary. Marinate the lamb as you prep your potatoes (or other side dish of choice) and slice your mushrooms–about an hour is nice, but you can get away with less time. Just keep turning it over when you think about it. Whatever flavor doesn’t seep in is going straight into the pan, anyway–not to worry.

In a large sautĂ© pan over medium heat, add some olive oil and butter. Add mushrooms and flip till you’re starting to get nice color on both sides. Make room in the middle of the pan and add the lamb and all the marinade. Cook on both sides (about 3 minutes per side, depending on thickness and your stove) if you like it nice and rare. Garnish with fresh parsley. Prepare to be impressed! It’s that easy!

 

 

 

 

 

 

Advertisements