Lamb Chops Sauteed with Garlic

Lamb Chops Sauteed with Garlic - Costolette di agnello saltate all'aglio 

Sauteed Mushrooms -Funghi 

 

I love the beautiful aroma that fills the house when you make these. My Mother Marguerite who is 102 was still preparing these when she was 95. This is a beautiful main course (Secondi) that should put smiles on the faces of your family and guests.

For the lamb chops

6 thin rib lamb chops or 3 1/2 inch thick loin lamb chops
4 or 5 garlic cloves peeled and finely chopped
1 Tbsp. butter
Kosher salt and freshly ground pepper to taste

Trim the fat off of the lamb chops and take the silver skin off of the outside the meat. Season both sides of the lamb chops with salt and pepper. Melt the butter in a large skillet or saute pan that is oven proof over medium high heat. Gently add the lamb chops to the butter when it has reached the point that it sizzles when a lamb chop is added to it. Saute the lamb chops in the butter until they are nicely browned on one side. Turn over the chops and add the finely chopped garlic. Brown the chops on the other side, and scrape up the little brown bits on the bottom of the pan into the butter. Watch carefully to make sure nothing burns. Transfer the pan to a preheated 350 degree Fahrenheit oven. Leave in the oven 10 to 15 min. until they reach the doneness that you prefer. If you are using loin chops they will take a little longer rib chops. Remove from the oven and place on a warmed platter and serve as soon as possible with the Sauteed Mushrooms.

For the Sauteed Mushrooms

2 packages (8 oz. each) button mushrooms (peeled*- optional) rinsed and the ends of the stems removed if they are dry looking

Cut the mushrooms into quarters and place in a medium size saucepan. The liquid in the mushrooms will give off enough moisture to cook them. Place over medium heat and stir them occasionally as they cook. Watch them to make sure that they do not burn. When they are cooked through and their liquid has reduced  remove from the heat. Serve with the lamb chops.

Alternatively you can place the mushrooms around the lamb chops during the last 5 minutes of roasting the lamb chops, after the mushrooms are cooked through and their liquid has reduced a little.

*To peel mushrooms - use a paring knife to remove the outer skin or layer of the mushroom.