Creamy Garlic Lamb Chop Stroganoff with Wild Mushrooms and Buttered Noodles
Ingredients
- 8 lamb chops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream
- 12 ounces egg noodles
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Season the lamb chops generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side until nicely browned and cooked to your preferred doneness. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the sliced onion and cook for 3–4 minutes until softened.
- Stir in the garlic and mushrooms. Cook for another 5–6 minutes until the mushrooms are golden and tender.
- Sprinkle in the smoked paprika, then stir in the Dijon mustard.
- Pour in the beef broth and Worcestershire sauce. Let the sauce simmer for 5 minutes to slightly reduce.
- Lower the heat and stir in the sour cream until smooth and creamy. Do not boil after adding the sour cream.
- Meanwhile, cook the egg noodles according to package directions. Drain and lightly butter if desired.
- Return the lamb chops to the skillet and spoon the creamy mushroom sauce over them. Warm through for 2 minutes.
- Serve the lamb chops over buttered noodles and garnish with fresh parsley.
Optional Add-Ins
- A splash of white wine for deeper flavor
- Spinach stirred into the sauce
- Parmesan cheese over the noodles
- Wild mushrooms like shiitake or oyster mushrooms for extra richness
Enjoy!