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 350F. 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.
This looks great. More recipes like this would really be appreciated. I barely cook anymore because when I do use regularly portioned recipes, I tend to overeat or to get bored of the leftovers (when there are any) way too quickly.
This does sound great. Patting the chops dry with a paper towel before seasoning will help them sear better. Otherwise, the evaporating moisture actually creates a barrier between the chops and the heat of the pan. This is a good practice when searing any kind of meat.
How done were they with the 25 to 30-minute baking time, Faith? This being lamb, which is wonderful served rare, would about 15 minutes or so do the trick?
it's possible that this is a stupid question (i'm not much of a cook and i tend to cook everything till it's dry and nearly inedible... but this just sounds so delicious!) - how long do i sear them for? is there a standard "sear time" i should know about?
Terry B - I always find that these packets take longer than I think! I like them done medium rare, which usually takes 25 minutes. But do check after 15 or so...
j. - Good question! With searing, I usually go by color. I wait for a dark, reddish brown crust to start forming.
thanks faith!
ooh, i know what i'm making for dinner tonight!
Making these now! I've been thinking about it all week. Yummy...
I made these the other night for dinner - excellent!
I ended up using fresh thyme (always good with lamb), because I didn't have any fresh parsely. Served with mashed potatoes, which were wonderful for soaking up all the jucies. Yum!
These sound delicious. I'm always looking for new ways to cook our homegrown lamb, and this recipe includes all my favorite flavors. I've never used foil packets, but you definitely have me intrigued - and now I know what to do when a lamb chop craving strikes and my Grill Guy isn't around! ; )
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