Lamb Chops with Mushrooms

Lamb Chops
Diana Rattray
Ratings (10)
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1249 Calories
80g Fat
16g Carbs
107g Protein
(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.


  • 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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