Turkish · Dinner
Oven-Roasted Lamb Chops with Mushrooms
Mantarli Firin Pirzola
Anatolian one-pan oven-roasted lamb chops with mushrooms, onion, and garlic in a thyme-butter pan sauce, finished with parsley and lemon, served with rice pilaf and bread to mop the savoury jus.
$$$
10 minsPrep
40 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
620Calories
42gProtein
28gFat
48gCarbs
5gSugar
4gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Heat oven to 200C. Pat lamb dry, season with half the salt, pepper, and thyme. Halve mushrooms, thinly slice onion and garlic, chop parsley, halve lemons.
2
Sear
Heat olive oil in a heavy oven-safe skillet (12-inch or larger) over medium-high heat 2 minutes. Working in batches if needed, sear lamb chops 2–3 minutes per side until dark crust forms. Transfer to a plate.
3
Saute
In the same skillet over medium, cook onion 3–4 minutes until softened. Add mushrooms, cook 5–6 minutes until golden and liquid releases. Stir in garlic and pul biber 30 seconds until fragrant.
4
Build
Stir in cumin and remaining salt 30 seconds over medium heat until fragrant. Return lamb to pan, pour in hot beef stock, scatter butter cubes across surface, bring to a low simmer.
5
Roast
Slide skillet into 200C oven and roast 20–22 minutes until lamb reaches medium with clear juices, mushrooms are deeply caramelized, and pan sauce is glossy and reduced. While lamb roasts, melt butter in a saucepan over medium 30 seconds, add rice and toast 1 minute, pour in hot water with a pinch of salt, cover, cook on low 12 minutes until tender.
6
Rest and plate
Remove skillet from oven and rest 3 minutes off heat. Spoon rice onto warm plates, lay lamb across, ladle mushrooms and pan jus over, scatter parsley, finish with a squeeze of lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) lamb chops
- 500g (17.6 oz) chestnut mushrooms
- 240g (8.5 oz) yellow onion
- 10 garlic cloves
- 2 tsp dried thyme
- 2 tsp pul biber Aleppo flakes
- 1 tsp ground cumin
- 3 tsp fine sea salt
- 1 tsp ground black pepper
- 60g (2.1 oz) unsalted butter
- 40ml (2.7 tbsp) extra-virgin olive oil
- 240ml (1 cup) hot beef stock
- 140g (4.9 oz) basmati rice
- 360ml (1.5 cup) hot water
- 20g (large handful) flat-leaf parsley
- 2 lemons