Ingredients

The following ingredients have 4 Servings
  • thick cut lamb loin chops (pictured is 5 pounds)
  • 1 heaping tablespoon fresh minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped sweet yellow onion
  • 4 cups sliced mushroom caps (I used baby portabellas)
  • 1/2 cup red wine (I used Cabernet Sauvignon)
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box no boil penne pasta
  • 3 cups chicken stock
  • 1/2 cup heavy cream

Instruction

  • In a large bowl, whisk together (from LAMB ingredient list) garlic, lemon juice, olive oil, salt, and pepper. Add lamb chops and toss until everything's coated.  Set aside. (You can do this up to a day in advance and keep in the fridge).
  • While the lamb is marinating, prep ingredients from PENNE list, set aside.
  • Bring a large/deep skillet (preferably cast iron, enameled cast iron, or stainless steel) to screaming hot. Place lamb into skillet and sear both sides to taste (about 2 minutes on each side for very rare*, like pictured) - if you like it well cooked, after searing place into a 400° oven until internal temp reaches 170° F)
  • When lamb is cooked to your liking, remove it from pot and set aside to rest.  Add (from PENNE ingredient list) red wine, onion, mushrooms, lemon juice, salt, and black pepper. Reduce heat to medium and stir periodically until onion is translucent and liquid has reduced by at least 2/3rds.
  • Pour in penne pasta and chicken stock.  Bring heat to high and cook, stirring periodically, for approximately 10 minutes, until liquid is absorbed.  Add heavy cream and stir an additional 2 minutes on medium/low heat.
  • Serve and ENJOY!