Spring Lamb Chops on Oyster Mushrooms

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This impressive entrée hits aromatic, piquant, and creamy notes all at once. It's so easy that you might want to serve it for company - just double or triple the recipe as needed. Oyster mushrooms, with their faint taste of oysters, complement the bold flavor of mustard-coated lamb. Roasting the lamb over the mushrooms allows them to soak up the flavorful drippings. Serve with couscous to ensure that none of the sauce goes to waste.

Yield: 2 servings (serving size: 1 lamb chop, 1 cup mushroom mixture, and 3/4 cup couscous)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 494
  • Calories from fat: 27%
  • Fat: 14.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 41.9g
  • Carbohydrate: 39.7g
  • Fiber: 6.1g
  • Cholesterol: 81mg
  • Iron: 7.2mg
  • Sodium: 987mg
  • Calcium: 62mg


  • 2 (8-ounce) lamb rib chops, trimmed (about 2 inches thick)
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 3 tablespoons dry red wine
  • 1 tablespoon olive oil
  • 1 pound oyster mushrooms, trimmed and cut into 1/2-inch-wide strips
  • Cooking spray
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 1/2 cups hot cooked couscous


  1. Preheat oven to 425°.
  2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine mustard, rosemary, and thyme. Rub lamb with half of mustard mixture. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, remaining mustard mixture, wine, and oil in a large bowl. Add mushrooms; toss well.
  3. Place lamb on the rack of a broiler pan or roasting pan coated with cooking spray. Spoon mushroom mixture into bottom of pan coated with cooking spray; place rack in pan over mushrooms. Insert a meat thermometer into the thickest part of 1 chop.
  4. Bake at 425° for 25 minutes or until thermometer registers 140°, stirring mushroom mixture after 12 minutes. Place 1 lamb chop on each of 2 plates; keep warm. Remove rack from pan; add broth to mushroom mixture in pan. Place pan over medium-high heat; cook 5 minutes or until liquid almost evaporates. Serve lamb with mushroom mixture and couscous.
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