Ingredients
Scale
- 8 lamb loin chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Cooked egg noodles or rice for serving
Instructions
- Season lamb chops generously with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear lamb chops for 3-4 minutes per side until browned. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Sauté onion and mushrooms for 5-6 minutes until softened and golden.
- Add garlic and cook for 1 minute until fragrant.
- Stir in Dijon mustard, beef broth, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the pan.
- Return lamb chops to the skillet, nestling them into the sauce. Cook for 5-7 minutes for medium-rare, or to desired doneness.
- Remove lamb chops and keep warm. Stir sour cream into the sauce until smooth and heated through (do not boil).
- Serve lamb chops over egg noodles or rice, topped with creamy mushroom Dijon sauce and garnished with parsley.
Notes
For a richer sauce, use heavy cream instead of sour cream. You can also add a splash of white wine with the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Russian-inspired
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 34g
- Carbohydrates: 9g
- Protein: 42g