Fall,  Lamb,  Norway,  Side Dishes

Lammekoteletter med soppstuing – Lamb chops with mushroom

Fall is synonymous with lamb dishes in Norway. Start-mid September and the lamb options in the grocery stores are just everywhere. So to start the week, here is a delicious recipe for lamb chops with mushrooms! 

Yield: 4 servings

Lammekoteletter med soppstuing - Lamb chops with mushroom

Lammekoteletter med soppstuing - Lamb chops with mushroom

A quick and delicious fall meal, lamb chops with mushrooms!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 8 lamb chops.
  • 1 teaspoon salt. 
  • ½ teaspoon pepper. 
  • 2 tablespoons butter for cooking.

Mushroom Side

  • 500 grams / lbs fresh mushrooms. (Champignon mushroom for example.)
  • 1 onion, finely diced. 
  • 2 tablespoons butter for cooking. 
  • 1 tablespoon fresh thyme, or other herbs like rosemary or parsley.
  • 1.5 dl / 5 oz cream.
  • ½ teaspoon salt.
  • ¼ teaspoon ground pepper.


  1. Make the mushroom side first. Rinse and clean the mushroom well. Slice them into smaller pieces, and add to a warm, dry frying pan. Cook until the mushroom releases the water, and discard the water.
    Add the onion and butter, and cook until the mushroom is golden.
  2. Sprinkle thyme (or the other herbs) over and pour over the cream. Let the mixture simmer until it thickens. Add salt and pepper to taste.
  3. Season lamb chops with salt and pepper, fry them in a warm frying pan with butter, about 2-3 minutes per side. Then cook for an additional 5 minutes on low heat. Let the lamb chops rest for a few minutes before serving.

Serve the lamb chops with the mushrooms. Boiled potatoes or currant jelly are great sides as well!


Recipe and image credit: Matprat.no.

If you try the recipe I would love to hear what you thought! 

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