8 bone-in lamb loin chops, cut 3/4 inch thick
1 tablespoon olive oil
2 teaspoons McCormick Coarse Ground Black Pepper
1 teaspoon Morton Kosher Salt
1 teaspoon McCormick Garlic Powder
* Marsala-Mushroom Sauce:
3/4 oz. fresh sliced mushrooms
2 tablespoons H-E-B Butter
3/4 cup dry Marsala wine
1/4 cup Barengo Balsamic Vinegar
1/3 cup thinly sliced green onions with tops
Rub lamb chops with oil. Season with pepper, salt and garlic powder.
Heat a large non-stick skillet over Medium-High heat. Brown lamb chops 2 minutes per side. Reduce heat to Medium; turn chops back to first side. Cook 3 to 4 minutes longer. Remove lamb to a plate; cover to keep warm. Grill Option: Follow directions on package labelfor grilling; continue with steps 3, 4 and 5 for sauce.
Melt 1 tablespoon butter in skillet. Add mushrooms; sauté 3 to 5 minutes until tender. Add wine and vinegar. Cook about 5 minutes or until reduced by half.
Meanwhile, thinly slice green onions, including tops.
Add onions and remaining tablespoon butter to sauce; stir. Place lamb in skillet with sauce, along with any juices accumulated on plate. Simmer 1 to 3 minutes until lamb reaches desired degree of doneness. Serve hot.
No Nutritional Information Available