I love making these Garlic Mushroom Lamb Chops with Balsamic Glaze when I want a rich, savory meal that feels elegant but is still easy to prepare. The lamb is tender and flavorful, the mushrooms are deeply savory, and the balsamic glaze ties everything together beautifully.
Why You’ll Love This Recipe
I enjoy this recipe because it feels like a restaurant-quality dish without complicated steps. The garlic and mushrooms add depth, while the balsamic glaze brings a perfect balance of sweetness and tang. I also like how quickly it comes together, making it ideal for special dinners or a cozy night in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
lamb chops
olive oil
butter
garlic cloves, minced
mushrooms, sliced
fresh rosemary or thyme
salt
black pepper
balsamic vinegar
honey
beef or chicken broth
Directions
I start by patting the lamb chops dry and seasoning them generously with salt and black pepper. I heat olive oil in a skillet over medium-high heat and sear the lamb chops on both sides until nicely browned and cooked to my preferred doneness. I remove them from the pan and set them aside to rest.
In the same skillet, I melt the butter and add the mushrooms, cooking them until they release their moisture and become golden. I stir in the garlic and fresh herbs and cook briefly until fragrant.
I pour in the balsamic vinegar, honey, and broth, scraping up the browned bits from the pan. I let the sauce simmer until it thickens into a glossy glaze. I return the lamb chops to the pan and spoon the sauce over them to coat everything evenly.
Servings and Timing
I usually get about 2 to 3 servings from this recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add a splash of red wine to the sauce for extra depth. When I want a stronger garlic flavor, I add roasted garlic instead of fresh. I also enjoy using shallots along with the mushrooms for a slightly sweeter base.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the lamb gently in a skillet with a little extra sauce so it stays tender and juicy.
FAQs
How do I know when lamb chops are done?
I usually cook them until they’re just pink in the center, but I adjust the time depending on thickness and preference.
Can I use boneless lamb instead?
I can use boneless lamb, though bone-in chops tend to have more flavor.
What mushrooms work best?
I like using cremini or button mushrooms, but I also enjoy using a mix of wild mushrooms.
Can I make the balsamic glaze ahead of time?
I can prepare the glaze ahead and reheat it gently before adding the lamb.
What sides go well with this dish?
I like serving these lamb chops with mashed potatoes, roasted vegetables, or a simple salad.
Conclusion
I enjoy these Garlic Mushroom Lamb Chops with Balsamic Glaze because they’re rich, savory, and full of balanced flavor. It’s a satisfying dish I love making when I want something comforting that still feels special and thoughtfully prepared.
Print
Garlic Mushroom Lamb Chops with Balsamic Glaze
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Tender garlic-seared lamb chops served with savory mushrooms and finished in a rich, glossy balsamic glaze that balances sweetness and tang for an elegant yet easy meal.
Ingredients
- 1.5 lb lamb chops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1/2 cup beef or chicken broth
Instructions
- Pat the lamb chops dry and season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the lamb chops for 3–4 minutes per side, until browned and cooked to desired doneness. Remove from the skillet and let rest.
- In the same skillet, melt the butter and add the mushrooms. Cook until softened and golden.
- Add garlic and fresh herbs and cook for about 30 seconds until fragrant.
- Pour in the balsamic vinegar, honey, and broth, scraping up the browned bits from the pan.
- Simmer the sauce for 5–7 minutes until reduced and glossy.
- Return the lamb chops to the skillet and spoon the glaze over them to coat evenly.
- Serve immediately with extra sauce.
Notes
- Do not overcook lamb; it is best slightly pink in the center.
- Cremini or button mushrooms work best, but mixed mushrooms add depth.
- A splash of red wine can be added for extra richness.
- Reheat gently to keep the lamb tender.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg
