Main Ingredients:

2 tablespoons cooking oil

4 lamb shoulder chops, cut 3/4 inch thick (about 1 1/2 pounds total)

1 medium onion, sliced

1 cup sliced fresh mushrooms

1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

1/2 cup rose wine or beef broth

Cooking Preparation of the Recipe:

Heat wok over medium-high heat; add oil. Brown lamb chops on both sides in hot oil; remove from wok. Add onion, mushrooms, salt, rosemary, and pepper to wok. Stir-fry over high heat for 5 minutes. Return chops to wok; pour wine or broth over all. Reduce heat; cover and simmer about 20 minutes or till chops are tender. Arrange chops on serving platter; keep warm. Boil cooking liquid, uncovered, 3 to 4 minutes or till slightly thickened; spoon over chops.

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