Lamp Chops in Mushroom-Rosemary Wine Sauce


(1 vote) 5 1

A more traditional lamb preparation, also good for pork chops.

Shared by


  • 2 bone-in lamb or pork chops, 1 inch thick, trimmed
  • Salt and freshly ground pepper
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1 branch fresh rosemary (or 1 tsp. dried)
  • 1 1/2 C. sliced fresh mushrooms
  • 2 Tbs. white wine
  • 1/3 C. milk

Our Readers Also Loved


Sprinkle lamb chops with salt and pepper to taste. In large fry pan, heat oil over medium-high heat. Cook chops in oil 1 1/2 - 2 minutes per side or until browned. Add garlic and rosemary. Cook additional 5 - 6 minutes or until chops are tender and slight trace of pink remains. Remove chops from fry pan. Keep warm. In same fry pan, add mushrooms. Sauté 1 minute. Add wine. Cook until most liquid has evaporated, about 5 - 6 minutes. Add milk. Bring to boil. Add chops and left over juices. Turn to coat with sauce. Heat 1 - 2 minutes. Remove rosemary branch. Garnish with lemon slices, if desired.

Yield: 2 servings

Around The Web