Lamb Chops with Mushrooms and Herbs

Name: Lamb Chops with Mushrooms and Herbs
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ⅓ cup mixed minced fresh mint and parsley, more or less half and half, or to taste; ⅓ cup mixed minced fresh mint and parsley, more or less half and half, or to taste; 4 tablespoons (½ stick) unsalted butter, at room temperature; 2 to 3 dozen firm white mushroom caps (about 1 pound); 6 mint sprigs; 6 thin lemon slices; 6 boned loin lamb chops, cut 1½ inches thick (about 6 ounces each, trimmed weight); 1 tablespoon minced garlic

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 tablespoon minced garlic
⅓ cup mixed minced fresh mint and parsley, more or less half and half, or to taste

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Mash the garlic, herbs, and half of the butter together into a rough paste. Divide the herb butter among the lamb chops, spreading a bit inside the tails and the rest on top. Tie the chops into tidy rounds with kitchen twine.