Recipe: Roasted Lamb Chops and Mushrooms

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Cooking for one or two can be challenging when most recipes are sized for four to six. Leftovers are good sometimes, but we like to have recipes on hand that can be sized for any number.

This recipe for lamb chops can easily be made for any number of people, and it's a reliable way to cook chops without drying them out or sacrificing flavor. They are pan-seared first, then baked in foil packets with mushrooms, butter, white wine and herbs. They always come out deliciously tender, with juicy mushrooms piled around them.

Lamb Chops with Mushrooms

serves two

4 lamb chops
1 tablespooon butter
2 cloves garlic, minced
8 ounces white button mushrooms, washed and chopped in half
1/2 cup white wine
1 teaspoon fresh rosemary, chopped fine
2 tablespoons fresh flat-leaf parsley, chopped fine

Heat oven to 350ºF. Pat the chops with salt and pepper. Heat a heavy skillet on the stove and sear the chops. Set aside.

Add the butter and cook the garlic until golden. Add the mushrooms and cook just for a few moments with the garlic, then remove. Deglaze the skillet with white wine and boil until slightly reduced. Mix the reduced white wine, garlic and mushrooms, and herbs.

In a heavy baking dish, lay out two large pieces of foil. Put two seared chops on each piece of foil. Pour or spread the butter and mushroom mixture evenly over the chops, then close up the packets by folding the ends together.

Bake for about 25-30 minutes, or until desired doneness.

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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