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How to Make Herb and Mushroom Lamb Chops - A Step-by-Step Guide

Herb and Mushroom Lamb Chops are a delectable and savory dish that is perfect for impressing dinner guests or simply treating yourself to a gourmet meal at home. This recipe combines the rich and tender flavors of lamb with earthy and aromatic herbs and mushrooms, creating a dish that is both elegant and comforting.

The star of this dish is, of course, the lamb chops. Lamb is known for its distinct flavor and tenderness, making it a popular choice for special occasions or Sunday dinner...

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Ingredients

  • 8 (4 ounce) lamb chops
  • 3 tablespoons olive oil
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons ground paprika
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon garam masala, or more to taste
  • 1 tablespoon butter
  • 1 medium shallot, minced
  • ½ cup diced button mushrooms
  • 3 cloves garlic, minced
  • 1 ½ tablespoons chopped fresh rosemary, divided
  • 1 ½ tablespoons chopped fresh thyme, divided
  • ¼ cup red wine
  • 1 medium lemon, cut into wedges
  • 2 chile peppers, seeded and finely sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr 5 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4
  • Yield: 8 lamb chops

  • Pat chops dry and remove any bone fragments.
  • Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
  • Let chops sit at room temperature for at least 30 minutes before cooking.
  • Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
  • Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
  • Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

    • Nutrition

    613 cal.

    • Total Fat: 45g
    • Saturated Fat: 17g
    • Cholesterol: 142mg
    • Sodium: 699mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 36g
    • Vitamin C: 80mg
    • Calcium: 83mg
    • Iron: 5mg
    • Potassium: 755mg

    Categories

    Main recipes
    Grilling recipes
    Meat recipes
    Lamb recipes
    Savory recipes