Garlic Lambchops with Chanterelle Mushrooms - Dexter Jenson

Lambchops with a deep savory flavor thanks to the roasted garlic and anchovy filets. The chanterelle mushrooms add a nice flavor and uniqueness to the dish.

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Name: Garlic Lambchops with Chanterelle Mushrooms - Dexter Jenson
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 quantity Lamb Chops; 1 head Garlic Break into cloves, leave skin on; 1 tablespoon Olive Oil; 1/2 cup White Wine; 2 filets anchovies; to taste salt; to taste pepper

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INGREDIENTS

2 quantity Lamb Chops
1 head Garlic ; Break into cloves, leave skin on
1 tablespoon Olive Oil
1/2 cup White Wine
2 filets anchovies
to taste salt
to taste pepper

Servings

INSTRUCTIONS

1. Preheat Oven to 425F

2. Break garlic head into cloves. Don't peel cloves. Lightly smash cloves.

3. Heat oil in cast iron over medium high heat

4. Brown garlic cloves in oil, about 3 to 4 minutes

5. Add lamb chops. Sear on both sides for two minutes or until browned

6. Season with salt and pepper after a side has cooked

7. Remove garlic and chops

8. Pour in wine and let reduce by half. Scrape bottom of pan with wooden spoon.

9. Add chops and garlic back in

10. Add chopped anchovy filets

11. Place in oven for 15 to 20 minutes, basting occasionally

12. While lamb is in oven, fry chanterelle mushrooms until water has released and mushrooms have reduce in size by half

13. Lamb is done when internal temperature reads between 135F and 145F

14. Serve lamb with desired sides. Top lamb with sweet garlic, chanterelles, and the leftover liquid

NOTES

Chanterelle mushrooms add a unique piece to this recipe but are most likely not available in stores. Can be substituted with portabella mushrooms.

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Garlic Lambchops with Chanterelle Mushrooms - Dexter Jenson

2 quantity Lamb Chops
1 head Garlic Break into cloves, leave skin on
1 tablespoon Olive Oil
1/2 cup White Wine
2 filets anchovies
 to taste salt
 to taste pepper

1. Preheat Oven to 425F
2. Break garlic head into cloves.  Don't peel cloves.  Lightly smash cloves.
3. Heat oil in cast iron over medium high heat
4. Brown garlic cloves in oil, about 3 to 4 minutes
5. Add lamb chops.  Sear on both sides for two minutes or until browned
6. Season with salt and pepper after a side has cooked
7. Remove garlic and chops
8. Pour in wine and let reduce by half.  Scrape bottom of pan with wooden spoon.
9. Add chops and garlic back in
10. Add chopped anchovy filets
11. Place in oven for 15 to 20 minutes, basting occasionally 
12.  While lamb is in oven, fry chanterelle mushrooms until water has released and mushrooms have reduce in size by half
13. Lamb is done when internal temperature reads between 135F and 145F
14. Serve lamb with desired sides.  Top lamb with sweet garlic, chanterelles, and the leftover liquid

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 2 Servings

Calories: 156
Calories from Fat: 53 (34%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.6g
Cholesterol 51mg		16 %
Sodium 91.2mg		3 %
Potassium 384.1mg		10 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.1g
Protein 18.1g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 156

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