Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 4 servings

This recipe is...

  • rich in veggies
  • rich in protein
  • lower in carbs
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Broiled Lamb Chops with Oyster Mushroom Ragout

This recipe serves: 
For the Mushroom Ragout:
1 tablespoon olive oil
1 tablespoon chopped shallots
1 cup sliced, fresh oyster mushrooms
4 plum tomatoes, quartered and skinned
1 sprig tarragon, or 1/4 teaspoon dried tarragon
freshly ground black pepper
For the Broiled Lamb Chops:
8 loin lamb chops, about 2 - 3 ounces each
salt to taste
freshly ground black pepper
Cooking Instructions
For the Mushroom Ragout:

1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.

2. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.

3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.

4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)

For the Broiled Lamb Chops:

5. Preheat the broiler.

6. Season the lamb chops with salt and pepper.

7. Place the lamb chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil for an additional 3 minutes for medium rare, or 5 minutes for medium.

8. Serve the lamb chops with the mushroom ragout spooned over and around the chops.

Serving Size: 2 lamb chops with 2 tablespoons of ragout

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 200
  • Carbohydrate
  • 7 g
  • Fat
  • 8 g
  • Fiber
  • 2 g
  • Protein
  • 25 g
  • Saturated Fat
  • 3 g
  • Sodium
  • 382 mg

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