|500 - 600 g||lamb chops|
|1/2 tsp||black pepper — freshly ground|
|1 tbsp||olive oil|
|1||medium onion — finely chopped|
|1 cup||mushrooms — sliced|
|2||garlic cloves — minced|
|1/2 cup||white wine|
|1 tbsp||mustard powder|
|1 tsp||ground turmeric|
|1 tbsp||lemon juice|
|1/2 cup||fresh cream|
|1/4 cup||fresh herbs — chopped|
Season the lamb chops with salt and pepper, and place in a large pan over medium heat, searing them on both sides until they begin to brown.
Remove from pan, heat the olive oil and butter and sauté the onions until translucent, then add mushrooms and minced garlic, cooking until well combined and mushrooms are lightly browned, about 3 to 4 minutes.
Deglaze the pan with white wine and loosen all the bits from the pan.
Stir in the flour, mustard, turmeric, salt and pepper and lemon juice.
Return lamb chops to the pan and add water or stock just enough to submerge the lamb pieces. Make sure the sauce is well blended, then let mixture come to boil.
Once it begins to boil, turn down the heat and simmer for about one hour on low while covered until the sauce is reduced and the lamb chops are cooked through.
Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).
Recipe inspired by Hilary Joshua. Story behind the dish “My favourite lamb dish is braised lamb chops with a creamy mushroom sauce. This dish can be “dressed” up for a fancy weekend night supper with hot veggies or a totally laid back Saturday afternoon lunch with salads.
Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.