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Lamb Chops with Mushrooms and Madeira

We are delighted to share this entrée with you: it has such depth of flavor, and besides, Madeira makes everything taste better! If you have a ‘meat and potatoes’ person in your home, this is a must-do recipe. The combination of dried porcini and fresh chestnut mushrooms brings a lovely earthiness that offsets the sweetness of the Madeira to make a sauce that would also be wonderful on chicken or pork.

Lamb Chops with Mushrooms and Madeira

4 potatoes
3 tbs. olive oil
1 oz. dried porcini mushrooms (2 cups)
1 onion, chopped
9 oz. chestnut mushrooms
1 tbs. wholegrain mustard
3 fl. oz. Madeira or Port
4 large lamb chops, trimmed
2 fresh time sprigs
4 tbs. crème fraîche

Heat the oven to 400°F. Slice the potatoes into wedges, put in a large roasting tin, then toss with 1 tbs. oil and season with salt and freshly ground black pepper. Roast for 25 minutes.

Meanwhile, soak the porcini mushrooms in ½ cup boiling water. Heat 1 tbs. oil in a pan and gently cook the onions for 10 minutes, or until soft. Add the fresh mushrooms and cook for 5 minutes.

Drain the porcini mushrooms, reserving the liquid. Finely chop and add the to onions along with the reserved liquid, mustard, and Madeira. Check seasoning.

In a skillet, heat the remaining oil. Season the chops and fry for 3 minutes on each side. Add the lamb chops and the thyme to the roasting tin with the potatoes and cook for 8-10 minutes for medium (less for rare, more for well-done).

Stir the crème fraîche into the onion and mushroom mixture, and serve spooned over the lamb.

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