How to make it

  • Heat grill or broiler to high heat.
  • Juice half of a lemon over one side of all chops. Sprinkle with salt and pepper. Let rest while preparing sauce. See Photo
  • In medium, heavy skillet(I used cast iron), melt butter and oil.
  • Add shallots and cook about 2 minutes, just to start to soften.
  • Add mushrooms and garlic and continue to cook about 3 minutes, stirring to coat mushrooms with the oil/butter.
  • Add wine and let reduce slightly, about 5 minutes.
  • Add stock, juice from 1/2 lemon, Dijon, and herbs. (I like to add thyme and rosemary as whole sprigs the just remove them at the end of the cooking time, much like a bay leaf. Sage and parsley, I like to cook through the dish. Use your own preference) See Photo
  • Let simmer about 30-40 minutes, until most of the liquid is gone. See Photo
  • Season with salt and pepper, as desired.
  • Grill lamb over high heat for about 3-5 minutes, each side, until an internal temperature of 140, for medium rare when served(about 145).
  • Plate by topping with a bit of the mushroom reduction.
  • *I didn't trim my chops any more than how they came from the market. Do so, if you wish.

Reviews & Comments 4

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  • elgourmand 6 years ago
    Great recipe Keni. We are pretty close to Kiwi so get lots of lamb here. I'm really glad to see that you didn't overcook the lamb. The sauce sounds delicious. RJ
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    " It was excellent "
    jennkl ate it and said...
    This was great Keni! The sauce was absolutely to die for and made the dish!
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  • a1patti 7 years ago
    My husband will love this recipe!!
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  • chuckieb 7 years ago
    I don't make lamb much myself Keni but these look beautiful!
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  • pkusmc 7 years ago
    I'd love to make these, but I don't really cook much lamb. I DO use a lot of lamb. These look great, and I will be trying this recipe!
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