Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms
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Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms
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A perfectly seared lamb chops with a delightful garlic cream with porcini mushroom. A must-try recipe!
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Ingredients
- ¾ ounce died porcini mushrooms
- 3 tablespoons unsalted butter
- 2½ tablespoons shallots finely chopped
- ½ cup white wine
- 1 fresh sprig of thyme
- 8 ounces Creme Fraiche
- 12 garlic peeled
- 4 bone in lamb chops 5 ounces each
- 2 tablespoons olive oil
- 1 tablespoon parsley finely chopped
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Instructions
- Rinse the dried mushrooms in two changes of water, draining each time. Place the mushrooms in a small bowl with just enough warm water to cover and let soak until softened, about 30 minutes. Lift the mushrooms from the bowl and squeeze gently tp remove some of the moisture. Strain the soaking liquid through a fine mesh sieve. Reserve ¼ cup of the soaking liquid and set the mushrooms aside.
- In a small saucepan melt 2 tablespoons of the butter over medium-low heat and cook the shallot until softened, about 5 minutes.
- Add the wine, thyme and a generous ¼ teaspoon salt. Raise the heat to medium, simmer until the liquid is reduced by 3 tablespoons. Stir in the crème fraiche and all but 1 clove of garlic. Reduce to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 30 to 40 minutes.
- Transfer the garlic mixture to a blender and puree until very smooth. Return the garlic cream to the saucepan. It should be thick enough to coat the back of a wooden spoon but still pour easily. Set aside and keep warm.
- Preheat the oven at 375°.
- In a small skillet melt the remaining butter over medium high heat. Crush the remaining clove of garlic and add it to the skillet. Add the mushrooms and sauté, stirring constantly, until golden at the edges. Stir in the reserved soaking liquid and salt lightly. Let the liquid nearly evaporate. Transfer to a small bowl, cover and keep warm.
- Salt the chops on both sides. Wipe out the skillet and heat over medium-high heat. Add the oil and when hot, cook the chops until nicely browned on both sides, 2 to minutes using tongs to turn the meat. Stand the chops for 30 to 40 seconds on each side, bone side too until slightly golden. Place the skillet with the chops in the hot oven for 3 to 4 minutes.
- Put chops in the center of each plates, reheat the garlic crème if necessary and spoon it around the chops. Scatter the mushrooms over and around the chops. Sprinkle with the parsley and serve.
Notes
- Storage
- Leftover pan-fried lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Before reheating, allow the leftovers to come to room temperature.
- Leftover pan-fried lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Before reheating, allow the leftovers to come to room temperature.
- For best results, reheat the lamb on a skillet over medium heat, ensuring to keep the garlic cream and mushrooms separate until ready to serve.
- For best results, reheat the lamb on a skillet over medium heat, ensuring to keep the garlic cream and mushrooms separate until ready to serve.
- Alternatively, if you're looking to freeze the lamb chops, ensure they're cooled completely before placing them in a freezer-safe container or bag, separated by layers of parchment paper to prevent sticking.
- Alternatively, if you're looking to freeze the lamb chops, ensure they're cooled completely before placing them in a freezer-safe container or bag, separated by layers of parchment paper to prevent sticking.
- Frozen lamb chops can last up to 3 months.
- Frozen lamb chops can last up to 3 months.
- To reheat, thaw them in the refrigerator overnight and follow the same reheating process as above.
- To reheat, thaw them in the refrigerator overnight and follow the same reheating process as above.
- If you're planning to prepare this dish ahead of time, you can make the garlic cream up to two days in advance and store it in the refrigerator. Similarly, the mushrooms can be prepared ahead and stored separately.
- If you're planning to prepare this dish ahead of time, you can make the garlic cream up to two days in advance and store it in the refrigerator. Similarly, the mushrooms can be prepared ahead and stored separately.
- When ready to serve, simply pan-fry these succulent lamb chops as directed and heat up the pre-prepared garlic cream and mushrooms.
- When ready to serve, simply pan-fry these succulent lamb chops as directed and heat up the pre-prepared garlic cream and mushrooms.
- This approach can save time and allow for a more relaxed cooking experience.
- This approach can save time and allow for a more relaxed cooking experience.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
49mg
(16%)
Sodium
26mg
(1%)
Potassium
250mg
(7%)
Vitamin A
340IU
(7%)
Vitamin C
4.5mg
(5%)
Calcium
26mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 49mg | 16% |
| Sodium | 26mg | 1% |
| Potassium | 250mg | 5% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 26mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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