Easy

Lamb chops with mushroom sauce

Name: Lamb chops with mushroom sauce
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Lamb chops (estimated meat; 16 small chops, about 1 kg bone-in); 600 g Potato (peeled); 100 g Milk (100 ml); 35 g Extra virgin olive oil (15 g marinade and 20 g sauce); 2 g Rosemary; 200 g Mushrooms; 120 g Spring Onion; 3 g Garlic; 10 g Plain flour; 75 g Tomato sauce; 250 g Beef stock (250 ml); 40 g Brandy (40 ml); 100 g Red wine (100 ml); 2 g Fresh thyme; 3 g Parsley; 0.3 g Black pepper; 3 g Salt (to taste)

Rosemary lamb chops with mushroom and red wine sauce, served with mashed potato.

40 minprep

45 mincooking

4servings

2.898 kcalwhole recipe

724 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Egg-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panGriddle

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Lamb chops estimated meat; 16 small chops, about 1 kg bone-in 600 g
Potato peeled 600 g
Milk 100 ml 100 g
Extra virgin olive oil 15 g marinade and 20 g sauce 35 g
Rosemary 2 g
Mushrooms 200 g
Spring Onion 120 g
Garlic 3 g
Plain flour 10 g
Tomato sauce 75 g
Beef stock 250 ml 250 g
Brandy 40 ml 40 g
Red wine 100 ml 100 g
Fresh thyme 2 g
Parsley 3 g
Black pepper 0.3 g
Salt to taste 3 g

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Let’s get cooking

Method

Mix the lamb chops with 15 g oil, chopped rosemary and pepper and leave in the fridge for 30 minutes. Cut the potatoes into chunks and boil for 20 minutes. Drain and mash with the hot milk and a pinch of salt.
Chop the spring onion and garlic and soften in 20 g oil for 8 minutes. Add the sliced mushrooms and cook for 5 minutes. Pour in the brandy and boil for one minute without flambéing. Add the flour and stir for another minute.
Add the red wine, beef stock, tomato sauce and thyme. Simmer uncovered for 15–20 minutes until the sauce coats a spoon. Remove the thyme stems and adjust the salt.
Season the lamb chops and cook on a hot griddle for 3–4 minutes per side depending on thickness, searing the edges too. Rest for 3 minutes. Serve four per person with mash, sauce and parsley.

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Ingredients

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Method

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