2 cups of washed and sliced mushrooms
1 cup of dry white wine
3 tablespoons of olive oil
800g of lamb chops
4 brioche rolls
4 sprigs of thyme, chopped
3 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
2 cups of washed and sliced mushrooms
1 cup of dry white wine
3 tablespoons of olive oil
800g of lamb chops
4 brioche rolls
4 sprigs of thyme, chopped
3 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
Season the lamb chops with a third of the garlic, salt, and black pepper
Place in a bowl, add the wine, and let it marinate for 30 minutes
Cut the top off the brioche roll like a lid
Remove the bread inside, creating a cavity
Set aside
In a skillet, sauté the remaining garlic with half of the olive oil
Add the mushrooms, tomatoes, salt, black pepper, and thyme
Simmer for an additional 5 minutes
Set aside
Heat the remaining olive oil in another skillet and quickly fry the lamb chops, reserving the wine
Remove the lamb chops and place the wine in the skillet
Let it reduce slightly and set aside
Bake the brioche rolls in a moderate oven for 10 minutes
Fill with mushrooms
Divide the lamb chops among plates, drizzle with the sauce, and serve with a mushroom-filled brioche roll on the side.
