Mushroom And Lamb: A Match Made In Heaven?

Mushrooms and lamb are a classic combination in many dishes, from lamb chops in mushroom sauce to grilled lamb chops with balsamic mushrooms. The earthy flavour of mushrooms pairs well with the richness of lamb, and the two ingredients can be combined in a variety of ways to create tasty meals. For example, lamb and mushroom ragu is a hearty dish that is both delicious and comforting, while marinated Greek lamb chops with mushrooms and tomatoes offer a taste of Mediterranean cuisine. Whether you're looking for a simple weeknight meal or something more exotic, mushrooms and lamb are a perfect match.

Lamb and mushroom ragu

Lamb and mushrooms is a popular combination, with lamb chops and mushrooms being a tasty, easy-to-cook meal.

Now, for the Lamb and Mushroom Ragu. This is a hearty and comforting dish, perfect for a cold day. The ragu is braised slowly, with tender chunks of lamb and large pieces of mushroom, brought together by a rich dark beer sauce.

Firstly, preheat your oven to 350°F. Cut your lamb roast into 8 to 10 large pieces and season with salt and pepper. Heat some cooking oil in a large skillet over medium-high heat. Add the lamb pieces and cook until golden on both sides, about 4-5 minutes per side. Transfer the lamb to a Dutch oven. Repeat with the remaining pieces.

Next, lower the heat to medium and add the sliced onions, garlic, and mushrooms to the skillet. Cook for about 5 minutes, until slightly browned and softened. Add the rosemary, salt, cinnamon, coriander, and white pepper. Then, pour in the bone broth. You can use a slow cooker beef bone broth or a ready-made option.

Now, return the lamb to the skillet, along with any juices. Add passata, stock, thyme, and more rosemary. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for about 2 hours, or until the lamb is falling off the bone. Turn the shanks occasionally to ensure even cooking.

Once the lamb is tender, use tongs to transfer it to a heatproof bowl. Coarsely shred the lamb using two forks and discard the bones. Return the shredded lamb to the tomato mixture and stir through kale.

Finally, cook your chosen pasta in a large saucepan of boiling water according to the packet instructions or until al dente. Drain the pasta and divide the lamb ragu among serving bowls. Top with grated Parmesan and basil leaves, and a sprinkle of chopped rosemary and fresh parsley. Serve with baby rocket and lemon wedges.

Enjoy your homemade Lamb and Mushroom Ragu!

Lamb chops with mushrooms

Lamb chops and mushrooms is a popular dish that can be cooked in various ways. The combination of lamb chops with mushrooms and a little garlic, along with green onions and beef broth, is one such recipe. This is an easy skillet lamb chop recipe. Here is a step-by-step guide to making lamb chops with mushrooms:

Firstly, season the lamb chops with salt and black pepper, and heat olive oil in a large skillet over medium-high heat. Lightly coat the lamb chops with flour and place them in the hot skillet. Sear the chops until well browned, turning once. Remove the chops from the skillet and set them aside on a plate.

Next, reduce the heat to medium and add mushrooms, green onions, garlic, and butter to the skillet. Cook the vegetables, stirring, for about 4 minutes. Then, add the beef broth and dry red wine, such as Pinot Noir or Cabernet Sauvignon, and simmer until the sauce is reduced by about one-third.

Finally, add the lamb chops back to the pan and cook for about 15 to 20 minutes, or until the lamb chops are done to your desired level of doneness. Many people enjoy lamb a little pink, and medium-rare is between 140 F and 150 F. If you prefer your lamb more cooked, medium is achieved at 160 F and well-done at 165 F.

For a twist on the classic, you could try a Lamb Chop Stroganoff, which involves braising the lamb chops in a sauce of white wine, sour cream, smoked paprika, and fresh herbs. Alternatively, you could try a variation that includes mustard, soy sauce, and lemon in the sauce.

Greek lamb chops with mushrooms

Lamb chops and mushrooms are a perfect pair, and adding some Greek flavours makes for a delicious meal. Greek lamb chops with mushrooms is a tasty dish that's easy to make and sure to impress. This recipe brings together the earthy and robust flavours of lamb with the savoury taste of mushrooms, enhanced by a simple herb marinade.

Ingredients

For the lamb chops, you'll need:

• Lamb chops
• Olive oil
• Salt and pepper
• Oregano
• Lemon juice
• Garlic

For the mushrooms, you'll need:

• Mushrooms (portabella or button mushrooms work well)
• Green onions
• Butter
• Beef broth
• Red wine (a dry red wine like Pinot Noir or Cabernet Sauvignon)

You can also add some sliced tomatoes for extra flavour and colour.

Method

Start by patting the lamb chops dry and removing any excess fat. In a small bowl, make the marinade by combining olive oil, lemon juice, dried oregano, garlic, salt, and pepper. Place the lamb chops in the marinade and let them sit for up to 45 minutes to absorb the flavours.

Heat some olive oil in a large skillet over medium-high heat. Lightly coat the lamb chops with flour and sear them in the hot skillet for 3-4 minutes on each side until golden brown. If your chops are thicker, you may want to finish them in the oven for a few minutes to reach the desired internal temperature. For medium-rare, aim for an internal temperature of 140-150°F; for medium, 160°F; and for well-done, 165°F.

Once the chops are seared, set them aside on a plate. Reduce the heat to medium and add the sliced mushrooms, green onions, and garlic to the skillet. Sauté for about 4 minutes, stirring occasionally. Then, add the beef broth and red wine to the skillet and let the mixture simmer until it reduces by about one-third.

Return the lamb chops to the pan to finish cooking to your desired doneness. When the chops are done, transfer them to a plate and let them rest for 5-10 minutes.

Serving

Garnish the lamb chops with lemon slices, sliced green onions, and fresh oregano. Greek lamb chops go well with a variety of sides, including roasted or mashed potatoes, quinoa, couscous, rice, or a Greek salad.

Enjoy your Greek lamb chops with mushrooms! This recipe is a tasty way to enjoy the combination of lamb and mushrooms, with a Mediterranean twist.

Grilled lamb chops with balsamic mushrooms

Mushrooms and lamb chops are a classic combination. The earthy flavour of mushrooms pairs well with the rich, gamy taste of lamb. A simple recipe for lamb chops with mushrooms involves cooking the lamb chops in a mushroom sauce made with beef broth and red wine.

Ingredients:

• Lamb chops
• Olive oil
• Flour
• Salt and black pepper
• Mushrooms
• Green onions
• Garlic
• Butter
• Beef broth
• Red wine
• Balsamic vinegar
• Rosemary
• Thyme

Method:

• Sprinkle the lamb chops with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Lightly coat the lamb chops with flour and place them in the hot skillet. Sear until well browned, turning once.
• Remove the lamb chops from the skillet and set aside.
• Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet. Cook the vegetables, stirring, for 4 minutes.
• Add the beef broth, red wine, balsamic vinegar, rosemary, and thyme to the skillet. Simmer until the sauce is reduced by about one-third.
• Return the lamb chops to the skillet and cook until they are done to your desired level of doneness.
• Use a meat thermometer to check the internal temperature of the lamb chops. For medium-rare, the internal temperature should be between 140 F and 150 F. For medium, it should be 160 F, and for well-done, it should be 165 F.

This recipe creates a delicious combination of grilled lamb chops and balsamic mushrooms, with a touch of rosemary and thyme for added flavour. The lamb chops are first seared to lock in the juices, and then cooked in a flavourful sauce, resulting in a tasty and impressive dish.

Rosemary lamb and mushroom sauté

Lamb and mushrooms is a classic combination and a popular choice for a weekend family meal or to impress dinner party guests. Lamb chops with mushrooms is a simple one-skillet dish that can be cooked on the stovetop.

Ingredients

• Lamb chops
• Olive oil
• Flour
• Salt and black pepper
• Mushrooms
• Green onions
• Garlic
• Butter
• Beef broth
• Red wine
• Rosemary
• Lemon zest
• Whole wheat pita or rice

Method

Heat olive oil in a large skillet on medium-high heat. Sprinkle the lamb chops with salt and black pepper, and lightly coat them with flour. Place the lamb chops in the hot skillet and sear until well browned, turning once. Remove the lamb chops from the pan and set them aside on a plate.

Reduce the heat to medium. Add the mushrooms, green onions, garlic, and butter to the skillet. Cook the vegetables, stirring, for about 4 minutes. Then, add the beef broth and red wine and simmer until the sauce is reduced by about one-third.

Return the lamb chops to the pan and finish cooking to your desired doneness. A meat thermometer can be used to check the meat's internal temperature—a medium-rare chop should be between 140 F and 150 F, medium between 160 F, and well-done at 165 F.

For a rosemary lamb and mushroom sauté, add rosemary and lemon zest with the garlic. You can also serve it with whole wheat pita or rice.

Tips

For a more well-rounded meal, serve the lamb chops with roasted asparagus, glazed carrots, or scalloped potatoes. When selecting a wine to serve with the dish, choose a dry red wine such as Pinot Noir or Cabernet Sauvignon.

Frequently asked questions