HEB logo
Lamb Chops With Marsala-Mushroom Sauce
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

8 bone-in lamb loin chops, cut 3/4 inch thick

1 tablespoon olive oil

2 teaspoons McCormick Coarse Ground Black Pepper

1 teaspoon Morton Kosher Salt

1 teaspoon McCormick Garlic Powder

* Marsala-Mushroom Sauce:

3/4 oz. fresh sliced mushrooms

2 tablespoons H-E-B Butter

3/4 cup dry Marsala wine

1/4 cup Barengo Balsamic Vinegar

1/3 cup thinly sliced green onions with tops


Rub lamb chops with oil. Season with pepper, salt and garlic powder.
Heat a large non-stick skillet over Medium-High heat. Brown lamb chops 2 minutes per side.
Reduce heat to Medium; turn chops back to first side. Cook 3 to 4 minutes longer. Remove
lamb to a plate; cover to keep warm. Grill Option: Follow directions on package labelfor
grilling; continue with steps 3, 4 and 5 for sauce.
Melt 1 tablespoon butter in skillet. Add mushrooms; sauté 3 to 5 minutes until tend
er. Add wine and vinegar. Cook about 5 minutes or until reduced by half.
Meanwhile, thinly slice green onions, including tops.
Add onions and remaining tablespoon butter to sauce; stir. Place lamb in skillet with sauc
e, along with any juices accumulated on plate. Simmer 1 to 3 minutes until lamb reaches de
sired degree of doneness. Serve hot.

Nutritional Information

No Nutritional Information Available


Cooking Connection