Spiced Braised Lamb Chops with Baby Bella Mushrooms
Servings 4 people
Ingredients
- 4 lamb chops 1 to 1.25 inches thick
- 2 tbsp coarsely chopped fresh herb blend of your choice suggested: oregano, basil, rosemary, thyme, parsley
- 2 cloves garlic minced
- 4 tbsp ghee or avocado oil divided
- salt and pepper
- 1 large white or yellow onion sliced
- 2 bell peppers sliced into strips
- 2 cups baby bella mushrooms halved or quartered
- 1/2 tsp crushed red pepper flakes
- 1 tbsp arrowroot powder
- 3/4 cup chicken or beef broth
- additional chopped herbs or lemon wedges for serving optional
Instructions
- Make the spice rub: In a small bowl, mix fresh herbs, minced garlic, melted ghee, salt, and pepper to form a paste. Pat lamb chops dry and rub the mixture evenly over both sides. Let sit 10–15 minutes at room temperature (or refrigerate for up to 4 hours, then bring to room temp before cooking).
- Sear the chops: Heat 2 tablespoons ghee in a large skillet or Dutch oven over medium-high heat. Sear lamb chops for 3–4 minutes per side, until deeply browned. Transfer to a plate.
- Sauté the vegetables: In the same pan, add onion, bell peppers, and mushrooms. Sauté 4–5 minutes, scraping up any browned bits with a wooden spoon.
- Deglaze and build the sauce: Whisk arrowroot starch into the broth to make a slurry. Pour into the pan, stirring well to deglaze and slightly thicken the mixture.
- Braise: Return the lamb chops (and any juices) to the pan. Reduce heat to low, cover, and cook for 20–25 minutes, or until lamb is tender and easily pierced with a fork. Stir occasionally to ensure the vegetables don’t stick.
- Finish & serve: Remove from heat and let rest, covered, for 5 minutes. Taste and adjust seasoning. Garnish with fresh herbs and a squeeze of lemon juice, if desired.