Norwegian Lamb Chop and Mushroom Stew

14 Oct

Lamb chops pan fried with mushrooms and onions, set to simmer in a red wine sauce, and then served over rice or noodles.

-By Carrie (Strommen) Lennie


4 shoulder lamb chops, well trimmed
1 large onion, peeled and chopped
¼ cup butter
½ lb fresh mushroom caps
1 clove garlic, minced
½ cup dry red table wine
Hot steamed rice or noodles


  1. Season lamb chops with salt and pepper to taste. Coat both sides with flour. In a large frying pan, quickly brown the chops on both sides in small amount of butter. Remove chops and set aside.
  2. In the same pan, sauté onion in remaining drippings until golden, adding butter if necessary. Arrange browned meat on top of onions.
  3. Meanwhile, melt the remaining butter, add mushrooms, lift and turn mushrooms to brown a little, and coat all sides with butter. Turn mushrooms and butter over chops.
  4. Combine garlic and all but 1 tablespoon of the wine; pour over meat. Cover pan and simmer 30 minutes or until lamb is very tender.
  5. Just before serving, sprinkle remaining wine into stew. Serve each chop over a bed of steamed rice or buttered noodles, garnish with mushroom caps and ladle pan juices over top. Makes 4 servings.
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Posted by on October 14, 2011 in Main Dishes


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