Sherry and hoisin lamb

Instructions

• Place mushrooms in a small bowl with 1/2 cup (125 mL) water. Microwave on high until hot, 1 minute. Let stand. Cut onion in half. Place cut side down on a cutting board. Thinly slice. Trim excess fat from chops. Coat a large frying pan with oil. Set over medium-high heat. Add meat. Cook until browned, 2 minutes per side. Remove to a plate. Meanwhile, drain mushroom liquid into a bowl. Squeeze mushrooms over same bowl, then coarsely chop. After removing chops from pan, add onion and a little more oil, if needed. Reduce heat to medium. Stir often until soft, 4 minutes. Pour in sherry. Scrape up brown bits from pan bottom. Stir in hoisin and chili-garlic sauces, mushrooms and mushroom liquid. Bring to a boil. Stir often. Return meat to pan. Sprinkle with salt and pepper. Turn often until done, 2 to 3 minutes for rare, 3 to 4 minutes for medium-rare. Place chops on a platter. Spoon sauce overtop. Sprinkle with onions.