Spring Lamb Chops on Oyster Mushrooms

Spring Lamb Chops on Oyster Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon olive oil
  • ½ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • Cooking spray
  • 2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)
  • ½ teaspoon kosher salt, divided
  • + 14 more ingredients
    • 1 ½ cups hot cooked couscous
    • ½ teaspoon kosher salt, divided
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 1 tablespoon olive oil
    • 2 tablespoons stone-ground mustard
    • ½ teaspoon freshly ground black pepper, divided
    • ½ cup fat-free, less-sodium chicken broth
    • 1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips
    • 1 ½ cups hot cooked couscous
    • ½ cup fat-free, less-sodium chicken broth
    • 3 tablespoons dry red wine
    • 1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips
    • 1 tablespoon finely chopped fresh rosemary
    • 2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)

Preheat oven to 425°. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl. Add mushrooms; toss well. Plac...

View full recipe at My Recipes

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