Lamb Chops With Mushroom Wine Sauce Recipes

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LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops With Mushroom Wine Sauce image

This is a delicious way to fix lamb chops. It's simple and can be a great romantic meal. If your chops are thicker, you can pour the sauce over them and put them in the oven for a few miinutes. From Gourmet magazine.

Provided by lazyme

Categories     Lamb/Sheep

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 shoulder lamb chops, 1/2-inch thick
2 large garlic cloves, minced
1/2 onion, chopped (about 1/4 cup)
1/4 lb mushroom, sliced
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/2 cup dry red wine (a Merlot is nice)
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch, dissolved in
1/2 cup water
1 tablespoon fresh parsley, minced

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
  • Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
  • Add the onion and cook the mixture, stirring, for 1 minute.
  • Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
  • Add the vinegar and boil the mixture until the liquid is evaporated.
  • Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
  • Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
  • Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB CHOPS WITH MUSHROOM WINE SAUCE



Lamb Chops with Mushroom Wine Sauce image

Categories     Lamb     Mushroom     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 tablespoon olive oil
two 1/2-inch-thick lamb shoulder chops (about 1 pound total), patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
1/4 pound mushrooms, sliced
1 tablespoon soy sauce
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

Steps:

  • In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
  • Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS



Lamb Chops with Mint Sauce and Mushrooms image

Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1/4 cup fresh mint leaves, finely chopped
Coarse salt and ground pepper
4 lamb rib chops (3 to 5 ounces each), fat trimmed from bones
1 tablespoon butter
8 ounces mixed mushrooms, shiitake stems discarded, all others trimmed, caps and stems coarsely chopped

Steps:

  • Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
  • Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  • Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.

Nutrition Facts : Calories 423 g, Fat 30 g, Fiber 2 g, Protein 31 g

GRILLED LAMB CHOPS WITH WINE SAUCE



Grilled Lamb Chops with Wine Sauce image

Karen Gorman of Gunnison, Colorado proves you don't need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons finely chopped sweet onion
3 teaspoons olive oil, divided
1 cup dry red wine
1 teaspoon butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 cup cherry tomatoes
6 whole unpeeled garlic cloves
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 lamb rib or loin chops (6 ounces each)

Steps:

  • In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm., Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes., Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce.

Nutrition Facts : Calories 262 calories, Fat 11g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 221mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

LAMB CHOPS IN WINE SAUCE (LEBANESE RECIPE)



Lamb Chops in Wine Sauce (Lebanese recipe) image

Make and share this Lamb Chops in Wine Sauce (Lebanese recipe) recipe from Food.com.

Provided by Millereg

Categories     Stew

Time 1h20m

Yield 6 yummy chops, 6 serving(s)

Number Of Ingredients 9

6 large lamb chops
1/4 cup ketchup
flour
1/2 cup white wine
butter
1/2 cup mushroom
salt
black pepper
1 teaspoon your favourite steak sauce

Steps:

  • Flour chops well and season as desired.
  • Combine butter, salt, pepper, ketchup, wine, mushrooms and steak sauce.
  • Pour over chops.
  • Simmer for about 1 hour or so until chops are done.

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  • Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  • Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

MUSHROOM LAMB CHOPS



Mushroom Lamb Chops image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 339 calories, Fat 14g fat (5g saturated fat), Cholesterol 131mg cholesterol, Sodium 705mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.

CRISP LAMB CHOPS WITH AROMATIC WINE SAUCE



Crisp Lamb Chops With Aromatic Wine Sauce image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

2 lamb shanks, cut in thirds
1 large onion, peeled and quartered
1 large tomato, coarsely chopped
6 garlic cloves, half of them unpeeled, half minced
5 sprigs flat-leaf parsley
3 bay leaves
6 sprigs rosemary
3 cups dry red wine
Salt
5 tablespoons extra virgin olive oil
1 pound baking potatoes, peeled and sliced thin
1/4 cup oil-packed sun-dried tomatoes, slivered
8 loin lamb chops, 1-inch thick, well-trimmed

Steps:

  • Heat oven to 400 degrees. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes. Transfer meat, bones and vegetables to a 4-quart pot. Leave as much fat as possible in the pan and discard. Add parsley, bay leaves, 1 sprig rosemary and wine to pot. Add enough water, 2 cups or more, just to cover ingredients. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
  • Remove meat and bones. Discard bones and save meat for another use, such as pasta sauce. Strain vegetables and liquid through a fine sieve into a saucepan. Skim off as much fat as possible. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes. Season with salt. Set aside.
  • Heat 1 tablespoon oil in a large skillet on medium-high. Add half the potatoes and sauté until lightly browned. Remove and repeat with remaining potatoes. Remove. Add 2 tablespoons oil to skillet. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and sauté briefly on low. Return potatoes to skillet, cover and cook 5 minutes. Set aside.
  • Season chops with salt. Heat remaining oil in a large cast-iron skillet. Cook chops on high about 3 minutes a side for medium-rare. Reheat sauce. Divide potatoes among four warm dinner plates. Place two chops on each. Spoon sauce over chops, garnish with remaining rosemary and serve.

SLOW COOKER LAMB CHOPS



Slow Cooker Lamb Chops image

Tender lamb chops slow cooked in a deep and rich red wine reduction gravy.

Provided by walliser

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h50m

Yield 6

Number Of Ingredients 13

½ cup red wine
½ sweet onion, roughly chopped
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
4 garlic cloves, minced
1 tablespoon ground thyme
1 tablespoon dried rosemary
2 teaspoons ground basil
1 teaspoon salt
1 teaspoon coarse ground black pepper
¼ cup tapioca starch
1 ½ pounds sirloin lamb chops, room temperature

Steps:

  • Combine red wine and onion in a slow cooker.
  • Whisk honey, mustard, lemon juice, garlic, thyme, rosemary, basil, salt, and pepper together in a small bowl until well blended. Add tapioca starch and whisk until well combined. Let sit until mixture is thickened, at least 5 minutes.
  • Dip lamb chops in the mustard mixture and massage until fully coated.
  • Place chops in a single layer over the red wine and onion mixture in the slow cooker. Pour remaining mustard mixture on top.
  • Cover slow cooker and cook on Low until an instant-read thermometer inserted into the center of a chop reads at least 130 degrees F (54 degrees C), about 4 1/2 hours.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 18.5 g, Cholesterol 43.6 mg, Fat 7.7 g, Fiber 1 g, Protein 13 g, SaturatedFat 3.6 g, Sodium 550.5 mg, Sugar 9.4 g

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Top Asked Questions

How to cook lamb chops?
In a large skillet, heat the olive oil over medium-high heat. Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet. Cook the vegetables, stirring, for 4 minutes.
How to cook lamb chops in Marsala sauce?
Lamb Chops With Marsala-Mushroom Sauce. Brown lamb chops 2 minutes per side. Reduce heat to medium; turn chops back to first side. Cook 3 to 4 minutes longer, then transfer lamb to a plate. Cover to keep warm. Melt 1 tablespoon butter in skillet then add mushrooms and sauté 3 to 5 minutes until tender. Add wine and vinegar.
What sauce do you use to cook lamb chops?
These tasty lamb chops are cooked in a mushroom sauce made with beef broth and red wine. It's a simple recipe that is great for a weekend family meal and a good choice when you want to impress dinner party guests with minimal effort.
How do you make red wine sauce with Lamb?
Place the skillet over medium heat and add the shallot or onions to the drippings. If necessary, add a tablespoon or two of olive oil. Taste and season with salt and pepper. Serve sauce with the lamb. Cut lamb into portions and serve with the red wine sauce.

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