Lamb Chops with Black Trumpet MushroomsBy · Feb 17 2012 · Comments
I made this dish for Valentine’s Day dinner. My husband flew home from a work engagement just to spend the night with his two girls and only to fly back very early the following day. I spoke to my husband’s reaction on having a girl well before she was born. He was, well, a little scared and a little hoping the coin had flipped the other way, Forward to now and you have a man wrapped around our very chubby cheeked baby girls finger. While work calls him to other parts of the country, he has flown home as frequent as possible, often landing at 7pm and leaving the next day at 4am just so he could see his sweet little girl. We are so lucky to have him and a good Valentine’s Day dinner is just a small way to thank him.
- 1 LB lamb loin chops
- 1 ounce dried black trumpet mushrooms
- Juice from one lemon
- 2 tablespoons butter
- ¼ teaspoon salt
- ½ cup white wine
- ¼ cup half and half
- 2 tablespoons Le Delice de Bourgogne cheese
Pre-heat oven broiler.
Bring a small saucepan with 2 cups of water to a boil. Remove from the heat and stir in the mushrooms. Let the mushrooms sit in the water for five minutes. Use a slotted spoon to remove the mushrooms from the water and place in a small bowl. Set the water aside for later use.
In a small saucepan, melt the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, stirring occasionally. Stir in the lemon juice, salt, wine, 3 tablespoons of the reserved mushroom water and the half and half. Bring to a simmer and reduce to low heat. Whisk in the cheese and continue to stir until fully incorporated into the sauce. Continue to cook at low heat until slightly thickened.
Meanwhile, heat a large sauté pan over high heat. Season the lamb chops with a touch of salt. Place the chops on the pan and cook for 3 minutes per side. Transfer the pan to the oven and cook for an additional 2-3 minutes. Remove the chops from the oven and top with a generous spoonful of the mushroom sauce. Serve and enjoy!