The perfect Pan Fried Lamb with a delightful garlic sauce and porcini mushrooms are always welcome for dinner.
I love fall. Fall, to me, means creating creams and lots of mushrooms. No other vegetables say fall like a mushroom. Porcini mushrooms are at the top of my list.
I was craving something new but could not come up with any ideas… so to my cookbooks, I went, and I selected this lamb chops recipe from Lobel’s Meat and Wine by Stanley, Leon, Evan, Mark, and David Lobel.
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It’s a fantastic cookbook and 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.
Creamy garlic-infused sauce blending to perfection with the sauteed mushrooms. Mouthwatering and irresistible.
A great glass of Pinot Noir from Chalk Hill was a perfect pairing for the meat.
In this Article
- Subscribe to Giangi's Kitchen!
- What are Lamb Chops?
- How Do You Pan-Fired Lamb Chops?
- Recipe Tips
- Equipment needed
- Shop This Post
- Step by Step instructions on how to prepare your pan-fired lamb chops with garlic cream and porcini mushrooms
- How to Master the Heat
- Substitutes and additions
- How to store your pan-fired lamb chops with garlic cream and porcini mushrooms
- Frequently Asked Questions
- If you enjoyed this fantastic recipe for pan-fired lamb chops with garlic cream and porcini mushrooms
- Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms
What are Lamb Chops?
Lamb chops are a succulent cut of meat, typically cut from the lamb’s spine, often with a portion of the rib. They are tender and flavorful, ideal for quick, high-temperature cooking methods such as pan-frying or grilling.
Compared to other cuts of lamb, like the shoulder or leg, lamb rib chops are a more tender chop and less fatty.
Different types of lamb chops, such as those from the shoulder and leg cuts, which are often tougher, are typically used for slow cooking methods like stewing or roasting.
Lamb chops, due to their tenderness and mild flavor, are often enjoyed with minimal seasoning or marination, allowing the natural taste of the lamb to shine through.
How Do You Pan-Fired Lamb Chops?
When cooking the meat for this lamb recipe, 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!!
Recipe Tips
- Choose Quality Chops: The quality of your lamb chops will significantly affect the final result. Look for chops that are pinkish-red with a little bit of marbling. Avoid any that have a strong, gamey smell.
- Please do not rush the searing process: The searing process helps lock in the juices of the meat and gives it a delicious crust. Don’t rush this step; ensure each side of the chop gets a nice, golden-brown sear.
- Let the Meat Rest: After cooking, allow the meat to rest for 2-4 minutes before serving. This allows the juices to redistribute throughout the chop, resulting in a moist and flavorful dish.
- Watch your Cooking Time: Lamb chops are best served medium-rare to medium. Be sure not to overcook them, as they can become tough and lose flavor.
- Serve with Complementary Sides: This dish pairs wonderfully with various sides. Try serving it with roasted vegetables, mashed potatoes, or a simple side dish salad.
Equipment needed
Skillet – to sautee the mushrooms
Small bowl – to let your mushroom soak
Strainer – to separate any debris left behind from the mushroom
Small saucepan – used to create your garlic sauce
Blender – to puree the garlic mixture
Cooking tong – to turn your meat without piercing it so all the juices stay in within.
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Step by Step instructions on how to prepare your pan-fired lamb chops with garlic cream and porcini mushrooms
- Rinse the dried mushrooms in two water changes, ensuring they drain each time. Next, place the mushrooms in a small bowl and add enough warm water to cover them. Allow the mushrooms to soak for approximately 30 minutes until they have softened.
- Afterward, carefully lift the mushrooms from the bowl and gently squeeze them to remove excess moisture. To collect the soaking liquid, strain it through a fine mesh sieve.
- Remember to reserve ¼ cup of the soaking liquid while setting the mushrooms aside for later use.
- Gently melt two tablespoons of butter in a small saucepan over medium-low heat. Cook the shallot until it becomes soft and tender, which takes about 5 minutes.
- Add the wine, thyme, and a generous ¼ teaspoon of salt. Increase the heat to medium and simmer until the liquid is reduced by three tablespoons. Incorporate the crème fraiche and all but one clove of garlic.
- Reduce to a gentle simmer and cook, occasionally stirring, until the garlic is completely tender, taking approximately 30 to 40 minutes.
- Blend the garlic mixture in a blender until it becomes velvety smooth. Transfer the creamy garlic back to the saucepan, ensuring it has a thick consistency that can coat the back of a wooden spoon yet still pour effortlessly. Set it aside and keep it warm for further use.
It is time to pan-fire your lamb chops
- Preheat the oven to 375 degrees F.
- In a small cast-iron skillet, melt the remaining butter over medium-high heat. Crush the remaining garlic cloves and add it to the skillet. Sauté the mushrooms, stirring constantly, until they turn golden at the edges.
- Then, stir in the reserved soaking liquid and lightly season with salt. Allow the liquid to almost completely evaporate. Finally, transfer the mixture to a small bowl, cover it, and keep it warm.
- Season both sides of the chops with salt. Clean the skillet and heat it over medium-high heat. Add oil, and once it’s hot, cook the chops until they are nicely browned on both sides. This should take about 2-3 minutes.
- Use tongs to turn the meat. Stand the chops on each side, including the bone side, for 30 to 40 seconds or until they become slightly golden.
- Finally, transfer the skillet with the chops to the preheated oven and let them cook for 3-4 minutes.
- Place the chops in the center of each plate, reheat the garlic crème pan sauce if needed and spoon it delicately around the chops.
- Scatter the mushrooms around the chops, then gently sprinkle with fresh parsley. Serve and savor the delightful blend of flavors.
How to Master the Heat
Understanding your stove’s heat settings is vital in achieving perfectly pan-fried lamb chops. Too high heat might burn the exterior while leaving the interior undercooked.
On the other hand, too low heat might result in a lack of sear and flavor. Find a balance that allows you to sear the chops to a golden brown while also permitting the heat to penetrate the meat adequately.
If you are unsure about the amount of time you need to cook your lamb, get an instant-read thermometer, and you can check the internal temperature.
Substitutes and additions
Though the original recipe for pan-fired lamb chops with garlic cream and porcini mushrooms uses certain ingredients, culinary creativity allows for various substitutions and additions to suit your palate or dietary needs. Here are some options:
- Porcini Mushrooms: If you can’t find porcini mushrooms, cremini or shiitake mushrooms are a great alternative. Both offer a robust flavor that pairs well with the savory lamb.
- Shallots: Onions or leeks can replace shallots in a pinch. They provide a similar flavor profile that won’t alter the overall taste of the dish significantly.
- White Wine: For those who prefer not to use alcohol in cooking, chicken or vegetable broth can substitute for white wine. Adding a squeeze of lemon juice to the broth can also help mimic the acidity of the wine.
- Crème fraîche: If crème fraîche is not readily available, sour cream or yogurt can be used instead. Both offer a similar creaminess and tang to crème fraîche.
- Thyme: Rosemary or sage can replace thyme, offering a slightly different yet equally delicious aromatic note to the dish.
As for possible additions, consider adding a sprinkle of freshly grated Parmesan cheese on top for extra richness.
A handful of toasted pine nuts could also add a delightful crunch to the dish. Lastly, consider garnishing the dish with fresh mint leaves for a hint of freshness.
Each addition brings a new layer of flavor, enhancing the overall gastronomic experience.
How to store your pan-fired lamb chops with garlic cream and porcini mushrooms
Leftover pan-fried lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Before reheating, allow the leftovers to come to room temperature.
For best results, reheat the lamb on a skillet over medium heat, ensuring the garlic cream and mushrooms are separate until ready to serve.
Alternatively, if you want to freeze the lamb chops, ensure they’re entirely cooled before placing them in a freezer-safe container or bag, separated by layers of parchment paper to prevent sticking.
Frozen lamb chops can last up to 3 months. To reheat, thaw them in the refrigerator overnight and follow the same reheating process as above.
If you plan to prepare this dish, you can make the garlic cream up to two days in advance and store it in the refrigerator. Similarly, the mushrooms can be prepared ahead and stored separately.
When ready to serve, pan-fry these succulent lamb chops as directed and heat up the pre-prepared garlic cream and mushrooms. This approach can save time and allow for a more relaxed cooking experience.
Frequently Asked Questions
Can I use other cuts of lamb for this recipe?
Yes, you can. While this recipe uses explicitly lamb chops, you can swap them for other cuts, such as leg or shoulder. Just bear in mind cooking times may vary depending on the thickness and size of the cut.
Can I use dried herbs instead of fresh ones?
While fresh herbs often provide a deeper flavor, you can certainly use dried herbs if fresh are not available. As a general guideline, use one-third of the amount specified for fresh herbs when substituting with dried.
Can this recipe be made vegetarian?
While the star of this recipe is the lamb, you can create a vegetarian version by swapping the lamb for a hearty vegetable like portobello mushrooms or eggplant. Note that the cooking times will vary.
What’s the best way to serve these lamb chops?
These lamb chops are perfect as a main course. They pair beautifully with various side dishes, including mashed potatoes, roasted vegetables, or a simple green salad. Consider serving with a glass of your favorite red wine for a complete meal.
How can I tell when the lamb chops are cooked to my liking?
The best and most accurate way to tell if your lamb chops are cooked to your preferred doneness is by using a meat thermometer. For medium rare, the internal temperature should be around 145°F (63°C); for medium, it should be 160°F (71°C); and for well done, 170°F (77°C) or more.
If you enjoyed this fantastic recipe for pan-fired lamb chops with garlic cream and porcini mushrooms
Equipment used to create this wonderful recipe
Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms
Ingredients
- ¾ ounce died porcini mushrooms
- 3 tablespoons unsalted butter
- 2½ tablespoons shallots, finely chopped
- ½ cup white wine
- 1 fresh sprig of thyme
- 8 ounces crème fraiche
- 12 garlic, peeled
- 4 bone in lamb chops, 5 ounces each
- 2 tablespoons olive oil
- 1 tablespoon parsley, finely chopped
Instructions
- 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.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: French
- Season: Fall, Winter
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