Lamb Chops With Mushrooms

Lamb Chops
Diana Rattray
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 4 servings
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 served with a mushroom sauce made with beef broth and red wine.


  • 8lamb chops, about 2/12 pounds

  • Salt, to taste

  • Freshly ground 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, 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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