Lamb chops with mushrooms and madeira

Lamb chops with mushrooms and madeira
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, oven time 30-35 min

Karen Barnes’ lamb chop recipe, served with roasted potato wedges, makes for an easy midweek meal.

Nutrition: per serving

Calories
572kcals
Fat
25g (8.1g saturated)
Protein
40.3g
Carbohydrates
41.7g (8.2g sugars)
Fibre
13g
Salt
1.2g
Calories
572kcals
Fat
25g (8.1g saturated)
Protein
40.3g
Carbohydrates
41.7g (8.2g sugars)
Fibre
13g
Salt
1.2g

Ingredients

  • 4 potatoes
  • 3 tbsp olive oil
  • 25g dried porcini mushrooms
  • 1 onion
  • 250g chestnut mushrooms
  • 1 tbsp wholegrain mustard
  • 100ml madeira or port (or anything you have open – sherry or white wine will also work)
  • 4 large lamb chops, trimmed
  • 2 fresh thyme sprigs
  • 4 tbsp half-fat crème fraîche
  • Steamed savoy cabbage, to serve, optional

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Slice the potatoes into wedges, put in a large roasting tin, then toss with 1 tbsp oil and season. Roast for 25 minutes.
  2. Meanwhile, soak the porcini in 125ml boiling water.
  3. Heat 1 tbsp oil in a pan. Chop the onion, then fry gently for 10 minutes until soft. Slice and add the fresh mushrooms. Fry for 5 minutes.
  4. Drain the porcini (reserve the liquid), then chop finely and add to the pan with their liquid, the mustard and madeira/port.
  5. Heat the remaining oil over a high heat. Season the chops. Fry for 3 minutes on each side.
  6. Add the lamb and thyme to the potatoes. Cook in the oven for 8-10 minutes for medium.
  7. Stir the crème fraîche into the mushrooms, taste and season. Serve the lamb and potatoes with the sauce and steamed cabbage, if you like.

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