Lamb Chops Recipe With Mushrooms

Lamb Chops
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings
Yield: 8 lamb chops
Nutrition Facts (per serving)
556 Calories
30g Fat
30g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 556
% Daily Value*
Total Fat 30g 38%
Saturated Fat 14g 70%
Cholesterol 106mg 35%
Sodium 629mg 27%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 37g
Vitamin C 7mg 37%
Calcium 49mg 4%
Iron 6mg 31%
Potassium 698mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 8 lamb chops, about 2 1/2 pounds

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon extra-virgin olive oil

  • 3/4 to 1 cup all-purpose flour

  • 8 ounces mushrooms, sliced

  • 6 green onions, sliced

  • 4 cloves garlic, minced

  • 1 tablespoon butter

  • 1 cup beef broth

  • 1/2 cup dry red wine

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the lamb chops with salt and black pepper.

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

  4. 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.

  5. Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet.

  6. Cook the vegetables, stirring, for 4 minutes. Add the beef broth and red wine and simmer until reduced by about one-third.

  7. 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.