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Mushroom Lamb Chops Recipe

Mushroom Lamb Chops Recipe

Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Wine Pairings

Medium-Bodied Red Wine

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