Marinated lamb chops with a creamy mushroom sauce.
Marinated Lamb Chops With Creamy Mushroom Sauce
| Main Dish | Low Carb | Paleo | Beef And Lamb |
Ingredients
- For the Marinade
- 4 x lamb chops
- 25 g shallots
- 3 tbsp olive oil
- 1 tbsp white vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp allspice
- ⅛ tsp turmeric
- For the Sauce
- 100 g mushrooms
- 100 ml coconut cream
Instructions
Preparation
- Finely chop the shallots.
- Slice the mushrooms.
- Marinate the lamb chops. (See Step 1.)
- Remove the chops from the fridge about 30 mins before cooking to warm up.
Method
- Step 1
- Place the lamb chops and all the marinade ingredients, shallots, vinegar, salt, black pepper, garlic powder, olive oil, allspice and turmeric in a marinating bag.
- Leave in the fridge for 4 hours.
- Step 2
- Remove the chops from the marinade, but do not discard the marinade.
- Place each chop separately on a baking tray.
- Step 3
- Turn the grill on medium-high heat.
- When it's hot, grill the chops for 7 mins on each side.
- Step 4
- While the chops are grilling, melt the ghee in a saucepan over medium heat. (Number 5.)
- Add the mushrooms and the remaining marinade.
- Cook for about 5 mins until the marinade is hot and the mushrooms soften.
- Add the coconut cream and stir continuously for 5 mins until the cream is warmed.
- Step 5
- To serve, place each chop onto a plate and pour half of the creamy mushroom sauce over each.
Alex