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Mushroom Lamb Chops Recipe

Mushroom Lamb Chops Recipe photo by Taste of Home

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Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."

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Mushroom Lamb Chops Recipe

Prep: 20 min. Cook: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

6 blade lamb chops (about 3 pounds)
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 can (10-1/2 ounces) beef consomme, undiluted
3 tablespoons all-purpose flour
1/4 cup water
1 can (4 ounces) button mushrooms, drained
1 tablespoon minced fresh parsley
Hot cooked noodles

Directions

In a large skillet, brown the chops in oil; drain. Sprinkle with thyme, salt and pepper. Add celery, onions and consomme; cover and simmer for 40-45 minutes or until meat is tender.
Remove chops and keep warm. Combine flour and water until smooth; gradually stir into skillet and bring to a boil. Cook and stir for 2 minutes. Add mushrooms and parsley; heat through. Serve over chops and noodles. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 339 calories, 14 g fat (5 g saturated fat), 131 mg cholesterol, 705 mg sodium, 6 g carbohydrate, 1 g fiber, 45 g protein.

Originally published as Mushroom Lamb Chops in Taste of Home April/May 1996, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Mushroom Lamb Chops

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(1-1) of 1 reviews

Reviewed on Feb. 17, 2009 by pammywammy

I have made this recipe for years only I use pork chops instead of lamb and no mushrooms because my family doesn't like them. This is our all-time favorite recipe. My daughter requests it every time she comes home from college.