Learn how to prepare lamb loin chops with garlic, rosemary, thyme, and chanterelle mushrooms. This easy cast-iron recipe is juicy, flavorful, and ready in minutes.
Preparing just about any dish in cast-iron cookery makes it better, and this dish is certainly no different.
Ingredients
- 1 tablespoon vegetable oil
- 4 lamb loin chops, approximately 8 to 10 ounces total
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, minced
- 5 sliced garlic cloves
- 1/2 to 1 cup wild chanterelles or other wild or domestic mushrooms
Directions
- Pour oil into a cast-iron skillet and heat over medium-high.
- Pat lamb dry. Season both sides with salt and pepper.
- Put lamb in the skillet. Cook about 2 minutes per side to get a golden color.
- Reduce heat to medium-low.
- Add butter. When melted, add rosemary, thyme, and garlic slices.
- Cook 5 minutes. Add chanterelle or other mushrooms and cook an additional 5 minutes. Check internal temperature, and when it reaches 145 F, remove meat from the pan. This may be slightly less time than indicated, depending on loin chop size.
- Stir contents of the skillet. Pour over chops to serve, or if less butter is desired, skim contents of skillet out with slotted spoon. Sprinkle over lamb.
Here is information and recipes for some of Elaine’s and Tara Williamson’s favorite lamb dishes.
Raising Lambs for Meat
Best Lamb Burger Recipe
Lamb Kebab Recipe
Shepherd’s Pie with Lamb Recipe
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@gmail.com.
Originally published in the July/August 2026 issue of Grit magazine and regularly vetted for accuracy.
