Pan Fired Lamb Chops with Garlic Cream and Porcini Mushrooms

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.

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

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.

Recipe Tips

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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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

Equipment used to create this wonderful recipe

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