Herb and Mushroom Lamb Chops

Name: Herb and Mushroom Lamb Chops
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French, Indian, American
Ingredients: 1 tsp Black Pepper; 1 tbsp Butter; 0.5 cup Button Mushrooms; 1 tbsp Chili Powder; 1.5 tbsp Fresh Rosemary; 1.5 tbsp Fresh Thyme; 0.25 tsp Garam Masala; 2 tbsp Ginger-Garlic Paste; 2 tsp Ground Cumin; 8 oz Lamb Chop; 1 whole Lemon; 3 whole Minced Garlic; 3 tbsp Olive Oil; 1.5 tsp Paprika; 0.25 cup Red Wine; 0.5 tsp Salt; 1 whole Shallot; 2 whole Sliced Peppers

Dinner 🍽️Lunch 🥪 French 🇫🇷Indian 🇮🇳American High-Protein 💪Low-Sodium Sugar-Free Gluten-Free Carnivore 🥩Comfort-Food

Pan-seared lamb chops are rubbed with warm spices and fresh herbs, then nestled into a rich mushroom, shallot, and red wine pan sauce. The rosemary and thyme brighten the earthy mushrooms while a squeeze of lemon lifts the savory juices. Herb and Mushroom Lamb Chops make an elegant dinner for a special night or a refined weekend meal.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Pat the chops dry and remove any bone fragments.
2

Combine olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala in a glass or ceramic bowl.
3

Rub the mixture over both sides of the lamb chops.
4

Cover the chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
5

Let the chops sit at room temperature for at least 30 minutes before cooking.
6

Heat a grill pan over medium-high to high heat until smoking; add the chops.
7

If the pan is large, cook them in one batch; if not, cook in 2 batches.
8

Cook until firm and slightly pink in the centers, 3 to 4 minutes per side, or to desired doneness.
9

An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness.
10

Remove to a plate.
11

Prepare the sauce: Heat butter in the same pan over medium heat.
12

Sauté the shallot until light golden, about 5 minutes; add the mushrooms and fry until slightly browned.
13

Add the garlic and cook, stirring, until fragrant, about 30 seconds.
14

Stir in 1 tablespoon each rosemary and thyme.
15

Pour in the wine and bring to a simmer, scraping up the browned bits from the bottom of the pan.
16

Cook until reduced and thickened.
17

Remove from the heat.
18

Arrange the chops in the sauce and let them sit to absorb the flavors, about 5 minutes.
19

Serve with lemon wedges and garnish with the remaining rosemary and thyme; sprinkle with sliced chiles.