This 2015 Carr Cabernet Franc is like a well balanced meal in a glass – the nose and initial palate begin with mild jalapeño, followed by elements of charred meats and blackberry reduction on the finish. Enjoy it with the full flavors of this lamb chop recipe in marsala mushroom sauce.
Lamb Chop Marsala
- 6 lamb loin chops
- 2 tbsp. flour
- salt & pepper
- 2 tbsp. olive oil
- 2 tbsp. butter
- 8 oz. cremini mushrooms, sliced
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 1⁄2 c. marsala wine
- 1⁄2 c. chicken stock
- 1 tsp. Dijon mustard
- 1 tsp. fresh thyme
1. In a shallow bowl mix the flour with salt and pepper. Lightly dredge the lamb chops in flour.
2. In a large frying pan, add olive oil over medium-high heat. When the oil is hot, add lamb chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
3. To same pan, add the butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add the shallots and garlic, and cook 1-2 minutes or until fragrant.
4. Slowly add the marsala wine to deglaze the pan using a spatula to scrape the pan clean. Add the chicken stock, Dijon mustard, and seared lamb chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
5. Sprinkle with fresh thyme and serve over hot mashed potatoes or jasmine rice.
recipe adapted from Food.com