Mushroom Lamb Chops Recipe

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Mushroom Lamb Chops Recipe
Mushroom Lamb Chops Recipe photo by Taste of Home
Publisher Photo

Mushroom Lamb Chops Recipe

Read Reviews
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Publisher Photo
Ruth Andrewson, Leavenworth, Washington, notes, "Fresh lamb chops are a real treat for us, and this is how I always fix them."
Recommended: Grandma's Best Suppers
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Mushroom Lamb Chops in Taste of Home April/May 1996, p17

Nutritional Facts

1 each: 339 calories, 14g fat (5g saturated fat), 131mg cholesterol, 705mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 45g protein.

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

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Reviews forMushroom Lamb Chops

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MY REVIEW
Stump710 User ID: 8223801 218518
Reviewed Jan. 21, 2015

"I made this recipe years ago and it was outstanding. I recently looked it up to make it again tomorrow!"

MY REVIEW
pammywammy User ID: 468245 10498
Reviewed Feb. 17, 2009

"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."

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