Lamb Chops With Mushrooms

• 3 tablespoons olive oil
• 1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick
• 4 shoulder lamb chops
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 shallot, minced
• 1 cup red wine
• 2 cups lamb or beef broth
• 2 cups chicken broth
• 3/4 cup quick polenta
• 1 tablespoon butter

1. Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Remove from skillet; set aside.
2. Season lamb chops with 1 tsp. salt and pepper. Heat remaining 1 Tbsp. oil in skillet. Add lamb chops, in batches if necessary, and cook over medium-high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a platter; cover with foil to keep warm.
3. Remove all but 1 Tbsp. fat from skillet. Add shallot and cook for 2 minutes. Pour in wine, scraping bottom of pan. Bring to a boil, lower heat and reduce liquid for 5 minutes. Add broth; cook for 10 minutes.
4. In a medium saucepan, bring chicken broth and 1 tsp. salt to a boil. Gradually pour in polenta, whisking. Reduce heat and cook, stirring, for 5 minutes. Stir in butter. Cover and set aside.
5. Add chops and mushrooms to red wine sauce and warm through. Serve with polenta.

olive oil, white mushrooms, chops, kosher salt, black pepper, shallot, red wine, lamb, chicken broth, polenta, butter

Taken from www.myrecipes.com/recipe/lamb-chops-with-mushrooms (may not work)