LAMB CHOPS WITH MUSHROOM SAUCE

I got this recipe from my mom, and it is absolutely one of the easiest and most delicious ways to cook lamb chops. It's simple, extremely satisfying, and can be served for either lunch or dinner!

INGREDIENTS

• 500g lamb chops

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 medium yellow onion, finely chopped

• 1 cup of mushrooms, sliced

• 2 cloves garlic, minced

• 1 tablespoon flour

• 1 tablespoon yellow mustard

• 1 tablespoon soy sauce

• A squeeze of lemon

• Salt and pepper to taste

PREPARATION

1. Season the lamb chops with salt and pepper, and add to a large saucepan over medium heat, searing them on both sides until they begin to brown. 

2. Remove from pan, heat the olive oil and butter and sauté the onions until translucent, then add mushrooms and minced garlic, cooking until well combined and mushrooms are lightly browned, about 3 to 4 minutes.

3. Then stir in the flour, mustard, soy sauce, salt and pepper and a squeeze of lemon.

4. Return lamb chops to the pan, and add water just enough to submerge the lamb pieces, then mix everything well and let it come to boil.

5. Once it begins to boil, turn down the heat and simmer for about one hour on low while covered until the sauce is reduced and the lamb chops are cooked through.

6. Check every once in a while, to make sure the water levels are good so it doesn’t completely dry out, and taste the sauce to check that it isn’t missing anything, then adjust accordingly. 

7. Serve with a side of white rice or some bread.

Notes:
I prefer to get the Australian lamb chops.

You can use regular frying oil if you don’t have olive oil, and using butter is optional.

Feel free to add more lemon juice or salt and pepper.

You can also choose to add a bit of stock for more flavor, but I prefer not to.