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Mushroom Lamb Chops

Mushroom Lamb Chops
Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
6 ServingsPrep: 20 min. Cook: 40 min.

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.
Nutrition Facts: 1 serving (1 each) equals 339 calories,
© Taste of Home 2013

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Mushroom Lamb Chops (continued)

Nutrition Facts: 14 g fat (5 g saturated fat), 131 mg cholesterol, 705 mg sodium, 6 g carbohydrate, 1 g fiber, 45 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013