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Lamb Chops With Marsala-Mushroom Sauce

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Quick and easy


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 tender. 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 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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