Lamb Chops with Mushrooms and Onion

Orange and thyme add great flavor to these lamb chops.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 4 shoulder lamb chops, about 3⁄4 inch thick
  • 1⁄2 tsp. dried thyme, crushed
  • 1⁄2 tsp salt, divided
  • 1⁄4 tsp pepper, divided
  • 4 oz. fresh cremini mushrooms
  • 4 large pearl onions, peeled
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 Tbsp. all-purpose flour
  • 1⁄2 cup warm milk
  • 2 Tbsp. chopped parsley


  • Preheat oven to 400°F. Heat
  • Trim lamb chops. Rub lamb chops with thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper.
  • Add mushrooms and onions to a baking sheet and drizzle with olive oil. Place on bottom rack in oven.
  • In a large ovenproof skillet over medium-high, heat 1 tablespoon olive oil; brown lamb chops quickly on both sides. Place skillet on middle rack in the oven and cook for 10 minutes.
  • Meanwhile, in a medium saucepan, melt the butter over medium heat and whisk in the flour. Stir constantly for 2 minutes, until the mixture starts to brown and no bubbles remain. Slowly whisk in the milk until the mixture starts to thicken. Bring to a boil and add remaining 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Reduce heat and let cook for 3 minutes. Stir in parsley and set aside.
  • Arrange chops, mushrooms, and onions separately on a serving plate; spoon sauce over the mushrooms.