Lamb Chops With Marsala-Mushroom Sauce

Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

Cooking Connection


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

1tablespoonolive oil,

2teaspoonsMcCormick Coarse Ground Black Pepper,

1teaspoonMorton Kosher Salt,

1teaspoonMcCormick Garlic Powder,

*Marsala-Mushroom Sauce:,

3/4oz.fresh sliced mushrooms,

2tablespoonsH-E-B Butter,

3/4cupdry Marsala wine,

1/4cupBarengo Balsamic Vinegar,

1/3cupthinly sliced green onions with tops,


1Rub lamb chops with oil. Season with pepper, salt and garlic powder.

2Heat 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.

3Melt 1 tablespoon butter in skillet. Add mushrooms; sauté 3 to 5 minutes until tender. Add wine and vinegar. Cook about 5 minutes or until reduced by half.

4Meanwhile, thinly slice green onions, including tops.

5Add onions and remaining tablespoon butter to sauce; stir. Place lamb in skillet with sauce, along with any juices accumulated on plate. Simmer 1 to 3 minutes until lamb reaches desired degree of doneness. Serve hot.

Nutritional Information

No Nutritional Information Available

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