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Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms

Course Lamb, Main Course
Cuisine French
Keyword cream, lamb, mushrooms
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories 250 kcal


  • 0.75 ounce porcini mushrooms 3/4 ounce dried porcini mushrooms
  • 3 tbsps unsalted butter 3 tablespoons unsalted butter
  • 2.5 tbsps shallots 2 1/2 tablespoons finely chopped shallots
  • 0.5 cup white wine 1/2 cup white wine
  • 1 thyme 1 spring of fresh thyme
  • 8 ounces crème fraiche 8 ounces crème fraiche
  • 12 garlic 12 large peeled garlic clove
  • 5 ounces lamb chops 4 to 6 ounces bone in lamb chops
  • 2 tbsps olive oil 2 tablespoons olive oil
  • 1 tbsp parsley 1 tablespoon finely chopped fresh parsley


  1. 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.

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

  3. 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.

  4. 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.

  5. Preheat the oven at 375°.

  6. 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.

  7. 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.

  8. 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.

Nutrition Facts
Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms
Amount Per Serving
Calories 250 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 49mg16%
Sodium 26mg1%
Potassium 250mg7%
Carbohydrates 7g2%
Protein 9g18%
Vitamin A 340IU7%
Vitamin C 4.5mg5%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.