Lamb Chops with Mushroom Wine Sauce
Elevate your dinner game with these tender, pan-seared Lamb Chops with Mushroom Wine Sauce—a restaurant-quality dish that's surprisingly easy to prepare at home. Perfectly seasoned and cooked lamb chops are paired with a rich, velvety sauce made from earthy button mushrooms, dry red wine, and a touch of heavy cream, complemented by aromatic garlic, shallots, and fresh thyme. This dish comes together in just 35 minutes, making it an ideal choice for an elegant weeknight meal or a sophisticated date night at home. Serve these succulent lamb chops with mashed potatoes or roasted vegetables to soak up the luscious, wine-infused sauce. Packed with bold flavors and easy-to-follow steps, this recipe is a must-try for lamb lovers and anyone seeking an impressive yet approachable entrée.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons unsalted butter
- 200 grams button mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 0.5 cups dry red wine
- 0.25 cups beef or chicken stock
- 0.25 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Instructions
Season the lamb chops on both sides with salt, black pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, sear the lamb chops in the skillet for about 3-4 minutes per side for medium-rare, or longer if you prefer them more cooked. Remove the lamb chops from the skillet and set aside, loosely covered with foil.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add sliced mushrooms and sauté for 3-4 minutes until softened and lightly browned.
Add the finely chopped shallot and minced garlic to the skillet. Stir and cook for 1-2 minutes until fragrant.
Pour in the red wine and scrape the bottom of the skillet to deglaze, incorporating any browned bits. Let the wine simmer and reduce by half, about 3 minutes.
Add the beef or chicken stock and thyme leaves to the skillet. Simmer for another 2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce thicken slightly, about 2-3 minutes.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Return the lamb chops to the skillet, spooning some of the mushroom wine sauce over them. Allow them to rest in the sauce for 1-2 minutes to reheat and absorb some flavor.
Garnish with freshly chopped parsley and serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.6 g | 460% | |
| Saturated Fat | 152.9 g | 764% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.7 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 278 mg | 21% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
