skip to Main Content
Alice’s Lamb Diane

Alice’s Lamb Diane

ALICE’S LAMB DIANE

ALICE’S LAMB DIANE

ALICE’S LAMB DIANE 2 ALICE’S LAMB DIANE

 

Alice's Lamb Diane
 
ALICE’S LAMB DIANE
Recipe By:
Ingredients
  • 8-10 individual lamb chops, seasoned with salt, red/black pepper, garlic powder
  • 1 T. dried rosemary
  • 1 T. dried sage
  • ½ c. Cindy’s Kitchen Vidalia Onion and Cilantro Dressing
  • ½ c. Creole mustard
  • 2 stick butter
  • 4 T. minced garlic
  • ½ c. A-1 Steak Sauce
  • 1 c. sherry
  • ½ c. Worcestershire sauce
  • 2 T. fresh lemon juice
  • ½ c. fresh chopped parsley, divided
  • 1 bunch chopped green onions, divided
  • 1 (8-oz.) container sliced mushrooms
  • 1 large Vidalia onion, sliced
  • Olive oil
Instructions
  1. Season the lamb chops and place in shallow dish.
  2. Combine the rosemary, sage, Vidalia dressing and mustard.
  3. Pour marinade over chops and make sure all surfaces of meat is covered. Refrigerate for at least 4 hours or overnight.
  4. In a saucepan, melt butter.
  5. Add the garlic, steak sauce, sherry, Worcestershire, lemon juice, ¼ c. parsley and ½ c. of chopped green onions. Simmer sauce over medium heat for about 2 minutes. Turn off until needed later.
  6. When ready to prepare chops, remove them from the marinade. Let excess drip off.
  7. In a large non-stick skillet, drizzle olive oil in the bottom to cover but not too deep.
  8. Heat skillet over medium heat.
  9. Sear chops on each side. About 1-2 minutes per side (depending on size of chops and the degree of doneness that you desire.)
  10. Remove chops from skillet.
  11. Drizzle more olive oil if needed. Add sliced onions and mushrooms and saute until tender. Season to taste.
  12. Heat the sauce and ladle some into skillet.
  13. Add chops back into pan. Heat through. Add more sauce if you like.
  14. Garnish with parsley and green onions. You can serve the sauce on the side.
Notes
*****Everyone knows how much I love STEAK DIANE so this was a NO-BRAINER RECIPE FOR ME!
 

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
Back To Top