Pan-Seared Lamb Shoulder Chops Over Creamy Goat Cheese And Mushroom Barley | Suncoast View

Video: Chef Judi - Lamb & Mushroom Marsala

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Ingredients

  • 4 lamb shoulder chops
  • 2 cups cut baby portobello mushrooms
  • 1 cup shiitake mushrooms (remove stems and slice)
  • 1 teaspoon fresh squeezed lemon juice
  • 4 large Tablespoon goat cheese. (I found pumpkin goat cheese at Whole foods which adds the seasonal flair
  • Olive oil
  • 5 TBSP. Irish butter
  • salt and pepper and garlic salt to taste
  • 2 shallots sliced thin
  • 1 cloves garlic minced
  • For Barley:
  • 1 ½ cups chicken broth
  • ¾ cup barley
  • 10-minute cooking time (per package)
  • ¼ cup sour cream
  • 1/3 cup Marsala wine
  • Flat leaf parsley- garnish

Instructions

Season lamb chops and sear in extra large pan on high until medium rare. Transfer to plate and cover lightly with foil. In another large saute pan add mushroom, 1 TBSP butter and saute. Add shallots and 1 clove garlic. Sauté until mushrooms are tender and de-glaze with Marsala wine and lemon juice. When wine is 1/3 reduced add goat cheese and sour cream and stir gently. Place on platter of on individual plates with lamb chops or serve as a vegetarian dish if you use mushroom broth instead of chicken stock. Garnish with minced flat leaf parsley.

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