Lamb Chops with Mushrooms

Lamb Chops with Mushrooms Recipe


4 Servings

Recipe Time

Prep: 5 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 788
Fat 43 g
Satfat 12 g
Protein 58 g
Carbohydrate 34 g
Fiber 5 g
Cholesterol 184 mg
Sodium 2 mg


3 tablespoons olive oil
1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick
4 shoulder lamb chops
2 teaspoons kosher salt
1 teaspoon black pepper
1 shallot, minced
1 cup red wine
2 cups lamb or beef broth
2 cups chicken broth
3/4 cup quick polenta
1 tablespoon butter


Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Remove from skillet; set aside.

Season lamb chops with 1 tsp. salt and pepper. Heat remaining 1 Tbsp. oil in skillet. Add lamb chops, in batches if necessary, and cook over medium-high heat, turning once, until medium-rare, 6 to 8 minutes. Transfer to a platter; cover with foil to keep warm.

Remove all but 1 Tbsp. fat from skillet. Add shallot and cook for 2 minutes. Pour in wine, scraping bottom of pan. Bring to a boil, lower heat and reduce liquid for 5 minutes. Add broth; cook for 10 minutes.

In a medium saucepan, bring chicken broth and 1 tsp. salt to a boil. Gradually pour in polenta, whisking. Reduce heat and cook, stirring, for 5 minutes. Stir in butter. Cover and set aside.

Add chops and mushrooms to red wine sauce and warm through. Serve with polenta.

January 2006
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