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 fresh thyme, chopped
3 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
For garnish
4 sprigs of fresh parsley
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 fresh thyme, chopped
3 cloves of garlic, minced
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
For garnish
4 sprigs of fresh parsley
1
Temper 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
2
Cut off the top of the brioche rolls like a lid
Remove the inside, creating a cavity. Reserve
3
In a skillet, sauté the remaining garlic with half the olive oil
Add the mushrooms, tomato, salt, and black pepper, and cook for an additional 5 minutes. Reserve
4
Heat the remaining olive oil in another skillet and quickly fry the lamb chops
Reserve the wine
Remove the lamb chops and pour the wine into the skillet
Let the sauce reduce slightly and reserve
5
Bake the brioche rolls in a medium oven for 10 minutes, then stuff them with mushrooms
6
Divide the lamb chops among the plates, drizzle with the sauce, and place a stuffed brioche roll on the side
Garnish with a sprig of parsley.
