Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Lamb Collops
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- #105121
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 lamb steaks, pounded to tenderize
salt and freshly ground black pepper, to taste
all-purpose flour for dredging
4 tablespoons butter
2 onion, thinly sliced
1/2 pound mushrooms, sliced
1 teaspoon fresh thyme
OR
1/2 teaspoon dried thyme
1 tablespoon cornstarch (cornflour), MIXED WITH
1 cup beef stock or water
2 tablespoons port wine (optional)
2 tablespoons red currant jelly (optional)
directions
Season the tenderized lamb steaks with salt and pepper, dredge in the flour, and set aside.
Heat half the butter in a large heavy skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the mushrooms and saute an additional 5 minutes.
Transfer the onions and mushrooms to a plate and heat the remaining butter in the skillet. Brown the steaks on both sides and spoon the onions and mushrooms on top. Reduce the heat and simmer covered until the steaks are tender, about 30 minutes.
Add the cornstarch mixture and optional port wine and red currant jelly, stirring and shaking the skillet until the liquid comes to a boil and thickens. Serve immediately.
added by
peaches61
nutrition data
261 calories, 18 grams fat, 17 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
June 12, 2014
Sounds tasty!