Lamb Loin Chops With Mushroom Marsala Sauce

• 6 lamb loin chops
• 2 tablespoons all-purpose flour
• 1 pinch salt & pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 ounces fresh cremini mushrooms, sliced
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup marsala wine
• 1/2 cup chicken stock
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme

1. In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
2. In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
3. To same pan, add butter and mushrooms. Saute mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
4. Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin 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.
6. More recipes featuring fresh local ingredients are available at mushrooms.ca.

loin chops, flour, salt, olive oil, butter, cremini mushrooms, shallots, garlic, marsala wine, chicken stock, mustard, thyme

Taken from www.food.com/recipe/lamb-loin-chops-with-mushroom-marsala-sauce-525056 (may not work)