Lamb Medallions With Mushroom Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 boneless lamb chops (thicker cut)
• 2 eggs
• 2 tablespoons water
• 1 teaspoon crushed dried rosemary
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1 cup crusting blends with panko breadcrumbs
• 4 -5 tablespoons canola oil
• 1/2 lb fresh mushrooms, sliced
• 3 -4 tablespoons butter
• 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
• 2 cups sour cream
• 1/2 cup chicken broth

Recipe

• 1 preheat oven to 325.
• 2 cut each boneless lamb chop into 2 pieces.
• 3 in a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
• 4 put the mccormick's crusting blends into a ziploc gallon bag. (i use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
• 5 dip the lamb into the egg mixture, then into the bread crumbs, shaking until well coated.
• 6 in a large skillet over medium heat, brown the lamb in the oil for 5 minutes on each side. remove to a 9 x 13 baking dish; keep warm in the oven.
• 7 in the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
• 8 stir in the soup, sour cream, and broth.
• 9 pour mushroom and gravy mixture over the lamb.
• 10 cover and bake until the lamb is tender and the juices run clear when the lamb is pierced with a fork; about 45 minutes.
• 11 note: try this recipe with chicken or turkey cutlets in place of the lamb (reduce cooking time slightly). you could even use beef steaks, if you like.