Lamb Chops with Mushrooms

  • Yield: 4 Servings


  • 3 tablespoons olive oil
  • 1/2 pound white mushrooms, cleaned, stemmed and sliced 1/3 inch thick
  • 4 none shoulder lamb chops
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 none 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.

Nutritional Information

Amount per serving
  • Calories: 788none
  • Fat: 43g
  • Saturated fat: 12g
  • Protein: 58g
  • Carbohydrate: 34g
  • Fiber: 5g
  • Cholesterol: 184mg
  • Sodium: 2mg

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Lamb Chops with Mushrooms Recipe