6 veal chops
2-3 tablespoon butter
1-2 teaspoons fresh lemon juice
1 1/2 to 2 pounds shitake mushrooms
Olive oil
1 cup cream
Fresh parsley



Season chops with salt & pepper.  Sauté veal chops in olive oil over medium-high heat for 5 minutes on each side. Remove from heat.  Do not clean out the pan.  Deglaze with 1 cup cream.  Add butter, parsley and lemon. Cook for 2 minutes.  Add mushrooms and stir for 2 to 3 minutes until cooked through.  Serve veal chops and mushroom cream sauce with your favorite side dish.

Veal Chops in Shitake Mushroom Cream Sauce is a post from: TasteForCooking

Ingredients:

5 cloves of garlic minced
3 tablespoons olive oil
1 tablespoon fresh rosemary (leaves only)
1 tablespoon oregano
1 tablespoon thyme
1/2 tsp. sea salt
1/4 xup red bell pepper
1/2 cup Italian bread crumbs
1 teaspoon black pepper
2 tablespoons Dijon mustard
2 (1 1/4 to 1 1/2 pound) Frenched lamb racks (serves 4)

Directions:

1.   Preheat oven to 375 degrees
2.   Crush garlic cloves
3.   Finely chopped red pepper, rosemary, oregano & thyme and mix with garlic. Stir in
      bread crumbs and black pepper
4.   Rub lamb with olive oil.
5.   Season with 1/2 tsp sea salt
6.   Heat olive oil in skillet over medium high heat.
7.   Place lamb in pan and brown each side about 4 minutes each.
8.   Rub meaty side with mustard.
9.   Press bread crumb mixture onto lamb.
10. Place lamb in oven and roast 35 to 40 minutes or until internal temperature reaches 135 degrees for medium rare.
11. Remove from oven. Cover with aluminum foil and allow lamb to stand 10 minutes.
12. Slice between ribs and serve 2 to 3 per plate, pouring the wine sauce on top.

Herb Crusted Rack of Lamb Recipe is a post from: TasteForCooking