Lamb Chops with Garlic Cream and Porcini Mushrooms - Giangi's Kitchen

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Lamb Chops with Garlic Cream and Porcini Mushrooms

Published on April 6, 2016 | Beef, Veal and Lamb

Lamb chops with garlic cream and porcini mushrooms.

After a long Spring break and eating out every day, a good home cooked meal was in order. I was craving something new, but could not come up with any ideas… so to my cookbooks I went and I selected this recipe from Lobel’s Meat and Wine by Stanley, Leon, Evan, Mark and David Lobel. Amazing cookbook and definitely a must have in your cooking library. I modified the recipe a bit and I must say, it was worth the time spent in the kitchen.

When cooking the meat, use tongs to turn it over and do not poke with a fork. This will allow all the juices to stay in the meat and keep the meat tender. I sear the meat in an oven proof skillet and then place it in the hot oven to finish cooking. When the meat is ready it should be springy to the touch. This step will finish the cooking and the meat will be perfectly tender and cooked inside.

As a side dish, potatoes. I must have my starch. What can I say!!

A great glass of Pinot Noir from Chalk Hill, was a perfect pairing for the meat.

Bon Appetit!!


Tonight’s, April 5, 2016 dinner:

Pan Fried Lamb Chops with Garlic Cream and Porcini Mushrooms
Butter Potatoes Sautéed with Parsley

pan fried lamb chops with garlic and wild mushrooms copy


¾ ounce dried porcini mushrooms, or ½ pound fresh porcini, sliced
3 tablespoons unsalted butter
2 ½ tablespoon finely chopped shallot
½ cup white wine
1 spring fresh thyme
8 ounces’ crème fraiche
12 large garlic cloves, peeled4 6-ounce bone in lamb chop, 2” thick, room temperature
2 tablespoons olive oil
1 tablespoon finely chopped flat leaves Italian parsley

Rinse the dried mushrooms in two changes of water, draining each time. Place the mushrooms in a small bowl with just enough warm water to cover and let soak until softened, about 30 minutes. Lift the mushrooms from the bowl and squeeze gently tp remove some of the moisture. Strain the soaking liquid through a fine mesh sieve. Reserve ¼ cup of the soaking liquid and set the mushrooms aside.

In a small saucepan melt 2 tablespoons of the butter over medium-low heat and cook the shallot until softened, about 5 minutes.

Add the wine, thyme and a generous ¼ teaspoon salt. Raise the heat to medium, simmer until the liquid is reduced by 3 tablespoons. Stir in the crème fraiche and all but 1 clove of garlic. Reduce to a bare simmer and cook, stirring occasionally, until the garlic is completely tender, 30 to 40 minutes.

Transfer the garlic mixture to a blender and puree until very smooth. Return the garlic cream to the saucepan. It should be thick enough to coat the back of a wooden spoon but still pour easily. Set aside and keep warm.

Preheat the oven at 375°.

In a small skillet melt the remaining butter over medium high heat. Crush the remaining clove of garlic and add it to the skillet. Add the mushrooms and sauté, stirring constantly, until golden at the edges. Stir in the reserved soaking liquid and salt lightly. Let the liquid nearly evaporate. Transfer to a small bowl, cover and keep warm.

Salt the chops on both sides. Wipe out the skillet and heat over medium-high heat. Add the oil and when hot, cook the chops until nicely browned on both sides, 2 to minutes using tongs to turn the meat. Stand the chops for 30 to 40 seconds on each side, bone side too until slightly golden. Place the skillet with the chops in the hot oven for 3 to 4 minutes.

Put chops in the center of each plates, reheat the garlic crème if necessary and spoon it around the chops. Scatter the mushrooms over and around the chops. Sprinkle with the parsley and serve.

pan fried lamb chops with garlic and wild mushrooms before copy.

Garlic cream copy


1 pound small, firm smooth skinned potatoes, all the same size
2 tablespoons unsalted butter
Salt and Pepper
2 tablespoons freshly minced parsley

Scrub the potatoes well, but do not peel them. Place them in a large pot and cover them with water. Bring water to a boil and cook the potatoes, about 20 minutes. Pierce with a knife to insure that they are cooked through. Allow to cool.

Peel the potatoes and place them in a skillet with the butter. Cook slowly and turning them once in a while so they get a golden color all over. Sprinkle with salt and parsley.

Serve hot.

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