Lamb chops in porter sauce

Ingredients for Lamb chops in porter sauce

Instructions for Lamb chops in porter sauce

To prepare the Lamb chops in porter sauce recipe, please follow these instructions:

The pieces of meat are rubbed well with pepper, thyme and the crushed, chopped garlic sauce. The carrots are rinsed, scrapped and cut into slices. The pores are washed thoroughly and cut for 5 cm. Big pieces. The mushrooms are made.

Let the butter turn light brown on a large forehead and brown the lamb chops well on both sides, then sprinkle with salt. Bring carrots and chop and let them fry for 3 minutes. Then pour beer and broth, spices and sugar are added and everything is spinning for low heat and under low for 40 minutes. After 30 minutes, add the mushrooms.

Indicate the meat on a hot serving dish. Take the vegetables out of the sauce with a casserole and arrange them around the meat. Stir the cream fry into the sauce, season with salt and pepper, let the sauce warm through and serve it in a bowl or sauce pan.

In addition, butter-fettucine or tagliatelle (ribbon spaghetti)