|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These tasty lamb chops are cooked in a mushroom sauce made with beef broth and red wine. It's a simple recipe that is great for a weekend family meal and a good choice when you want to impress dinner party guests with minimal effort. The lamb chops are also a fantastic option for spring, especially when accompanied by roasted asparagus, glazed carrots, or scalloped potatoes.
It's easy to be intimidated if this is one of your first attempts at cooking lamb chops, but this recipe is a super easy one-skillet dish cooked on the stovetop. The lamb is lightly seasoned, then dipped in flour and seared in olive oil. You'll then sauté the mushrooms, green onions, and garlic in butter before adding beef broth and red wine to create the sauce. The chops are then returned to the pan to finish cooking.
One trick is to cook the lamb chops to your desired doneness and use a meat thermometer to check the meat's internal temperature. Many people enjoy lamb a little pink, and medium-rare is between 140 F and 150 F. If you like them a bit more done, medium is 160 F and well-done is 165 F.
For the wine, select a dry red wine. Pinot noir is an excellent choice for wine reductions, though cabernet sauvignon is also popular. You only need a portion of the bottle, so there will be plenty left to serve with dinner.
Gather the ingredients.
Sprinkle the lamb chops with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat.
Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once. Remove to a plate and set aside.
Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet.
Cook the vegetables, stirring, for 4 minutes. Add the beef broth and red wine and simmer until reduced by about one-third.
Add the lamb chops to the sauce, cover the skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.