Lamb Collops

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            FOOD FUNNY
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Thanks to the prolific Rosemary Zwick of Cape Town, South Africa for
this one:

Q: Why won't cannibals eat divorced women?

A: They're always bitter.

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            TODAY'S RECIPE
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A collop is nothing but a thick slice of meat, and in this dish the
meat happens to be lamb. Here they are done in a mushroom sauce
with just a hint of port wine and red currant jelly.

Lamb Collops

4-6 lamb steaks, pounded to tenderize
Salt and freshly ground pepper to taste
All-purpose flour for dredging
4 Tbs (60 ml) butter
2 onion, thinly sliced
1/2 lb (225 g) mushrooms, sliced
1 tsp (5 ml) fresh thyme or 1/2 tsp (2 ml) dried
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1 cup (250 ml) beef stock or water
2-3 Tbs (30-45 ml) port wine (optional)
2 Tbs (30 ml) red currant jelly (optional)

Season the tenderized lamb steaks with salt and pepper, dredge in
the flour, and set aside. Heat half the butter in a large heavy
skillet over moderate heat and saute the onions until tender but not
brown, about 5 minutes. Add the mushrooms and saute an additional 5
minutes. Transfer the onions and mushrooms to a plate and heat the
remaining butter in the skillet. Brown the steaks on both sides and
spoon the onions and mushrooms on top. Reduce the heat and simmer
covered until the steaks are tender, about 30 minutes. Add the
cornstarch mixture and optional port wine and red currant jelly,
stirring and shaking the skillet until the liquid comes to a boil
and thickens. Serve immediately. Serves 4 to 6.
Received on Thu Jun 9 10:45:41 2005