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)

Total time1 h 25 min Preparation and possible waiting 40 min · Cooking 45 min

Preparation and possible waiting: 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Milk. Sulphites: check label: Ingredient to check: Red wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce, Beef stock.

Rating Not yet rated

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

Jump to steps

40 minpreparation and possible waiting

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: 1 h 25 min Preparation and possible waiting 40 min · Cooking 45 min

Preparation and possible waiting: 40 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

Main course

Meal

Lunch

Preparation

BoilingSautéingGriddling

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.