Lammekoteletter med soppstuing – Lamb chops with mushroom
September 13, 2021
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
A quick and delicious fall meal, lamb chops with mushrooms!
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 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.
Instructions
- 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. - 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.
- 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!
Notes
Recipe and image credit: Matprat.no.
If you try the recipe I would love to hear what you thought!
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