Lamb Chops With Mushrooms

Lamb Chops
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings

These tasty lamb chops are served with a mushroom sauce made with beef broth and red wine.


  • 8 lamb chops (about 2 1/2 pounds)
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 3/4 to 1 cup flour
  • 8 ounces mushrooms (sliced)
  • 6 green onions (sliced)
  • 4 medium cloves garlic (minced)
  • 1 tablespoon butter
  • 1 cup beef broth
  • 1/2 cup dry red wine (such as pinot noir)

Steps to Make It

  1. Sprinkle lamb chops with salt and pepper.

  2. In a large skillet, heat olive oil over medium-high heat.

  3. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.

  4. To the skillet add the mushrooms, green onions, garlic, and butter.

  5. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3.

  6. Add lamb chops to the sauce, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.

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