Recipe from Morton’s The Steakhouse.

Lamb Chops with Port Red Currant Reduction

• 4 Lamb Chops
• 1 clove of garlic
• 1/2 c port wine
• 1 tsp red wine vinegar
• 3 tsp Red currant jelly
• 1 sprig rosemary
• 1 sprig thyme

Sauté garlic clove, add rosemary and thyme.

Add port and reduce by half. Add red currant jelly and vinegar. Bring to a simmer. Serve over lamb.

Sauteed Wild Mushrooms

• 1 lb oyster mushrooms
• 1 lb shitake mushrooms
• 1 lb crimini mushrooms
• 1 T shallots
• 1 tsp garlic
• 2 T butter
• 2 T parmesan

Sauté butter, shallots, garlic. Add mushrooms and gently sauté. Top with parmesan cheese.