Chops with Mushrooms and Leaves
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps sesame oil (light)
- 2 Red onions (cut into wedges)
- 1 clove garlic cloves (finely chopped)
- 8 cups Oyster mushrooms (torn into strips)
- ⅜ cup Apple juice
- ⅞ cup vegetable stock
- 12 lamb chops (ready to cook)
- 1 lemon (juice)
- 1 handful mint (leaves picked)
- 1 handful young Sorrel leaf (or baby spinach)
Preparation steps
1.
Heat 2 tbsp oil in a frying pan. Fry the onion and garlic for 1-2 minutes without colouring. Add the mushrooms, cook together briefly then deglaze with apple juice and stock. Cook, uncovered, for 3-5 minutes.
2.
Season the chops with salt and ground black pepper. Brown in the remaining oil in a separate, hot frying pan on both sides for 2-3 minutes. Reduce the heat and cook for 3-4 minutes until pink.
3.
Season the mushrooms with salt and lemon juice. Remove from the pan, mix with the mint and sorrel and arrange on plates. Pour the cooking juices into a small bowl.
4.
Arrange the lamb chops on top of the salad and serve with the mushroom juices on the side.
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