1 (12 oz) lamb shoulder chop
1/2 medium onion, chopped
4-5 buttons white mushrooms, chopped
4-5 cloves garlic, finely chopped
1 tsp. dry dill weed
1 tsp. thyme
1 tsp. basil
1 tsp. red pepper flakes
lemon juice
salt
olive oil
1/2 cup red wine

Mix lemon juice, dill, thyme, basil, olive oil and half quantity chopped garlic marinade lamb chop in the above mixture for 2 hours.

Heat olive oil in a pan, add chopped garlic, sauté a bit. Add onion and pepper flakes, sauté for 5 minutes. Add the lamb and pour in the remaining marinade. Cook for 5 minutes.

Add half cup of wine, salt to taste and water to just cover the lamb chop. Cover the pan and let the lamb cook on medium heat. When the lamb is almost done, throw in the mushrooms and cover the pan and cook for 10 minutes till lamb is tender.

Serve on a bed of herbed rice and Mediterranean salad.

Submitted by: Tintin C