For the lamb loin chops:
- 2 lb New Zealand Spring Lamb loin chops
- Kosher salt, to taste
- 1 tbsp black pepper
- 1 tsp onion powder
- 1 tsp thyme
- 8-9 cloves garlic, sliced
- 3 tbsp extra virgin olive oil
- 3 tbsp butter
For the mushroom sauce:
- 1/2 small yellow onion, diced
- 1 tbsp fresh minced garlic
- 2 tbsp unsalted butter
- 1 cup mushrooms, sliced
- Salt and pepper, to taste
- 1/2 tsp dried thyme
- 1/2 cup grated Parmesan cheese
- 1 cup broth of choice (I used beef broth)
- 1 cup unsweetened heavy whipping cream
- Season the lamb loin chops on both sides with salt, pepper, onion powder, and thyme. Cover and marinate in the fridge for as little as 1 hour or as long as overnight.
- Heat olive oil in a large cast-iron skillet over medium-high heat. Add the chops and cook for about 3-4 minutes on each side or until golden brown.
- Reduce the heat to low and add the sliced garlic and butter. Let the lamb chops cook on low heat for about 15-20 more minutes or until the internal temperature reads 145 degrees F for medium rare.
- Remove the skillet from heat, cover with foil or a lid, and let the lamb loin chops rest in the skillet, off heat, covered, for about 15-20 minutes.
- For the creamy mushroom sauce, melt butter in a skillet over medium-high heat. Add garlic and onion and sauté for 2-3 minutes until light golden. Stir in mushrooms and cook until tender.
- Season with salt, pepper, and dried thyme. Pour in the broth, and heavy whipping cream. Bring to a simmer, add Parmesan cheese and cook for a few minutes until the sauce thickens.
- Serve the lamb loin chops with the mushroom sauce on top. Enjoy!
Recipe credits: @iramsfoodstory