Sunday, February 20, 2011

Simple but Delicious Lamb Chops

Tonight's menu was grilled Provencal Lamb Chops with Cheesy Stuffed Mushrooms and Carrot Medallions.  It took less than 30 minutes to prep and less than 30 to cook.  Delicious dinner on the table in about an hour.

The lamb chops are seasoned with salt, freshly ground pepper and Herbes de Provence.  You can buy the herb mixture in specialty stores, bulk food stores or the recipe is easy to find on the internet to mix your own.  Sprinkle on both sides and grill on a hot grill for about 20 to 25 minutes.  However before grilling your chops, peel and slice your carrots and prepare the filling for the mushrooms.

Here's your shopping list to make stuffed mushrooms for 2

- a package of mushrooms
- green onions
- garlic
- fresh parsley
- mozzarella and Parmesan cheese
- white wine
- cream
- bread crumbs

Preheat oven to 350. Wash mushrooms - I do 3 or 4 each and a couple extra for the filling - take the stems out of the caps and dice finely.  Also dice another couple of small mushrooms and put them in a small fry pan with butter and olive oil (less than a tsp each).  Season with salt and pepper and fry until lightly browned.

Slice one green onion, mince 2 cloves of garlic, grate 3 Tbsp of mozzarella cheese and finely chop about 3 Tbsp of parsley.  You can use commercial bread crumbs or when you have stale bread, grind it up in a food processor and keep it in the freezer.  I use about 3 Tbsp of this as well.

Once your mushrooms are lightly browned, stir in the garlic and cook for a minute of two.  Add green onions and continue cooking and stirring for another minute or two.  Add 3 Tbsp of white wine and let it bubble up and reduce a little.

Add about 3 Tbsp of cream and stir quickly to mix.  Add the parsley.

Add 3 Tbsp of  bread crumbs and 3 Tbsp of grated mozzarella cheese.  Turn heat off and stir quickly to combine.

If the mixture is too gummy, add a little more white wine to loosen.  It should be the consistency below before you stuff it in the caps.  Now would be the right time to put your carrots on to boil and preheat your grill. And yes, I used my George Foreman grill again.  I didn't even use any oil to cook the chops.  I should be doing a commercial for George!

In an enamel pie plate (or similar), pour in a tsp of olive oil.  Run the caps through the oil so the bottoms are coated.  Spoon the filling into the caps and sprinkle the top with Parmesan cheese.  Put them in the oven for about 20 minutes.

Now I start grilling my lamb chops and as I said, with a pre-heated grill, there is no necessity for oil.  Grill about 10 minutes on each side.  Do not try to turn the chops until it's been at least 10 minutes so they don't stick to the grill.  Now I put the lid down on my grill which cooks faster and if you were cooking in a grill pan or fry pan on top of the stove, you might want to take about 30 minutes to cook the meat.  The mushrooms and the carrots can be held warm if necessary.  Just turn off the oven and drain the carrots and leave them in the pot with the lid on.

You are ready to plate....Bon Appetit!

No comments:

Post a Comment