Lamb Chops with Mint Sauce and Mushrooms

Prep Time:
30 mins
Total Time:
30 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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