Burgundy Lamb Chops

2 tbsp. vegetable oil
8 lamb loin or rib chops, cut
1 inch thick (about 1-3/4 lb med onion, coarsely chopped
2 cloves garlic, minced
1 tsp black pepper, coarsely ground
8 oz fresh mushrooms, thinly sliced
1 cup dry red wine
2 tbs cornstarch
1/4 cup water
1 cup dry red wine
2 tbs cornstarch

Remove any visible fat from the lamb chops. In a large fry pan, heat oil over medium heat. Add chops, onion, garlic and pepper. Cook 20 minutes uncovered turning chops once. Add mushrooms and wine. Cook uncovered until tender, about 14 to 15 minutes.

Combine cornstarch and water. Stir into liquid in fry pan. Cook uncovered until thickened, about 2 to 3 minutes, stirring occasionally.

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Cajun Country -- New Iberia, Louisiana