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Lamb and Spring Mushrooms

Featured in April 2016 Hookui.

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Ingredients:

Lamb and Spring Mushrooms

  • 2 (8-ounce) lamb rib chops, trimmed
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons cooking sherry
  • 1 tablespoon olive oil
  • 1 pound oyster mushrooms, cut into 1/2-inch-wide strips
  • Cooking spray
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 cups cooked couscous

Directions:

  1. Preheat oven to 425°F.
  2. Season lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Combine mustard, rosemary, and thyme.
  4. Rub lamb with half of the mustard mixture.
  5. Combine remaining salt, pepper, and mustard mixture with cooking wine, and oil in a large bowl.
  6. Add mushrooms; toss well.
  7. Place lamb on a wire rack.
  8. Lightly coat roasting pan with cooking spray.
  9. Spoon mushroom mixture into bottom of pan; place rack in pan over mushrooms.
  10. Bake for 25 minutes or until internal temperature is 140°F, stirring mushroom mixture mid-way through.
  11. Remove lamb chops.
  12. Pour mushroom mixture and broth into a pan and reduce over medium-high heat for about 5 minutes.
  13. Serve lamb with mushroom mixture and couscous.

Makes 2 servings.

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