Bragging

I just made the best lamb Marsala I have ever eaten. I tried something different this time and it is a hit. Here is the recipe.

Saute mushroom and onions in butter (amount depends on how many servings you are making) for 2 people 5 large mushrooms and half a medium sweet onion. Cook till onion is limp and mushrooms are soft. While that cooks prepare the meat (lamb shops or shoulder chops we had both) by coating with so OH! Garlic Seasoning by Lizzie's Kitchen (it containts onion, chives, parsley, spices). Remove cooked mushrooms and onions to a bowl, add a small amount of olive oil to pan and cook meat just above medium high. Sear well (cook about 10 minutes). Add mushrooms and onions back to pan. Add about 1/2 to 3/4 can Swanson chicken broth and about the same amount of Colombo, Marsala Fine, sweet. turn heat to just below high to reduce the liquid by 3/4. Serve with fresh steamed green beans and a good quality Merlot (2003 Reininger goes great).

My husband is working in another city so weekends are when we catch up and this dinner was so good we didn't even talk just ate it all up.

ENJOY