Lamb Chops with Portobello Mushrooms & Pancetta

By á-5949

Prepare this rack of lamb with portobello mushrooms and pancetta to celebrate a special occasion, or for a nice weekend supper. Serve with a mixed green salad and oven roasted potatoes.

Ingredients

• 1 rack of lamb
• 1 pound portobello mushrooms, sliced
• 4 ounces pancetta, chopped
• 1 cup red wine
• 3 shallots, diced
• 1 clove garlic, chopped
• organic sodium free ,chicken stock
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 tablespoon ground pepper
• 1 tablespoon dried thyme
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons fresh flat leaf parsley, chopped

Details

Servings 4
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Cut the rack of lamb into double chops.

Preheat oven to 375°F.

Make sure chops are dry and at room temperature. Combine sea salt, pepper, rosemary, thyme and parsley for a rub. Cover chops thoroughly with the rub.

Heat the olive oil over medium heat in a large skillet. Sear the seasoned lamb chops until golden brown on all sides. Set aside to rest.

In the same pan add chopped garlic and 3 diced shallots and stir until beginning to get soft. Add chopped pancetta and deglaze the pan with red wine. Add the sliced portabello mushrooms and simmer.

Place chops in an oven proof pan covered with foil and bake for 10 minutes. Remove from oven, let sit for 5-10 minutes covered, until med/rare/medium.

Place the mushroom pancetta sauce on a serving plate and top with the lamb chops. Garnish with any extra fresh rosemary and parsley.

Serve with a mixed spring green salad and oven roasted potatoes .