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Herb and Mushroom Lamb Chops
Herb and Mushroom Lamb Chops
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
115 minutes
Pan-fried lamb chops with mushroom and red wine sauce, infused with herbs.
Ingredients:
  • 8 (4 ounce) lamb chops
  • 3 tablespoons olive oil
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1.5 teaspoons ground paprika
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon garam masala, or more to taste
  • 1 tablespoon butter
  • 1 medium shallot, minced
  • 0.5 cup diced button mushrooms
  • 3 cloves garlic, minced
  • 1.5 tablespoons chopped fresh rosemary, divided
  • 1.5 tablespoons chopped fresh thyme, divided
  • 0.25 cup red wine
  • 1 medium lemon, cut into wedges
  • 2 chile peppers, seeded and finely sliced
Instructions:
  • Dry the chops thoroughly and ensure any bone fragments are removed.
  • Combine olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala in a glass or ceramic bowl. Coat both sides of the lamb chops with the mixture. Cover with plastic wrap and chill in the fridge for at least 30-40 minutes, or overnight.
  • Allow the chops to come to room temperature for a minimum of 30 minutes before cooking.
  • Preheat a grill pan over high heat until smoking hot. Place the chops in the pan, ensuring they all fit in one batch if your pan is large; otherwise, cook in two batches. Grill until they are firm and slightly pink in the middle, about 3 to 4 minutes per side, or until cooked to your preference. Use an instant-read thermometer to ensure the internal temperature reaches at least 130°F (54°C) for medium doneness. Transfer the chops to a plate.
  • In the same pan, melt butter over medium heat. Saute shallot until light golden, about 5 minutes. Add mushrooms and cook until slightly browned. Add garlic and stir until fragrant, about 30 seconds. Mix in 1 tablespoon each of rosemary and thyme. Pour in wine and simmer, scraping up browned bits from the bottom. Cook until sauce is reduced and thickened.
  • Take the pan off the heat. Place the chops in the sauce and allow them to soak up the flavors for approximately 5 minutes. Serve with lemon wedges, garnish with the leftover rosemary and thyme, and top with sliced chiles.

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