Lamb chop stroganoff
Traditionally served with beef or mushrooms, this Russian classic works really well with lamb chops if you fancy a bit of a change. It makes an excellent mid-week meal as it can be knocked up in just 30 minutes and served with any side of your choice – from pasta or rice to a healthier option of roasted vegetables or a salad of grains.
Ingredients
- 4 lamb chops
- 1 knob of unsalted butter
- 1 onion , finely diced
- 2 garlic cloves , sliced
- 350g of button mushrooms , sliced
- 1 tsp tomato purée
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 125ml of white wine
- 100ml of vegetable stock
- 60g of sour cream
- 1 handful of fresh parsley , chopped
- 1 handful of dill , chopped
- 1 handful of fresh tarragon , chopped
- salt
- freshly ground black pepper
Method
Place a large frying pan over a medium heat and stand the lamb chops in the pan balanced on the fatty strip along the side. Cook and render down the fat until crisp and golden (a couple of minutes). Flip them onto their side, cook for 2 minutes, then flip again and cook for a final 2 minutes. Remove from the pan to rest in a warm place
Add a knob of butter to the pan, which will also have the rendered down lamb fat in there. Add the onion, garlic and mushrooms with a pinch of salt and fry over a medium heat, continuously stirring until the onions are caramelised and the mushrooms are starting to brown round the edges. This will take about 6-8 minutes
- 1 knob of unsalted butter
- 1 onion , finely diced
- 2 garlic cloves , sliced
- 350g of button mushrooms , sliced
- salt
Next add the tomato purée, mustard and smoked paprika and cook whilst stirring for a further minute. Then add the white wine and reduce by half
- 1 tsp tomato purée
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 125ml of white wine
Add the stock and simmer for 5 minutes then stir in the sour cream and half of the herbs. Stir to combine then add the lamb chops back into the pan and reheat for a few minutes (don’t let it bubble away for too long or the sauce may split)
- 100ml of vegetable stock
- 60g of sour cream
- fresh parsley , chopped
- dill , chopped
- fresh tarragon , chopped
Season to taste, then serve up with the remaining herbs sprinkled on top and plenty of freshly cracked black pepper
- salt
- freshly ground black pepper
- fresh parsley , chopped
- dill , chopped
- fresh tarragon , chopped
Go to Comments
Lamb chop stroganoff
