Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Mint Sauce and Mushrooms 3.3 (9) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 2 Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb. Ingredients 2 teaspoons white-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons olive oil ¼ 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 Directions 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. Rate it Print