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Grilled Lamb Chops with Balsamic Mushrooms


This sumptuous grilled lamb chops recipe comes from Chef Greg Flores of Bargetto Winery, the oldest winery in the Santa Cruz Mountains of California. Pair this dish with Bargetto's Santa Cruz Mountains Pinot Noir

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Yield: Serves 4


  • 4 lamb racks (4 chops per rack)

  • salt and pepper

  • 3 Tbsp canola oil

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp butter

  • 2 cups cremini mushrooms (stems removed and sliced)

  • 1 Tbsp garlic, minced

  • 4 Tbsp balsamic vinegar  


For Lamb:

1. Preheat oven to 425°. Season both sides of the lamb with salt and pepper.

2. In large sauté pan, over medium high heat, add canola oil and brown both sides of lamb.

3. Remove lamb from sauté pan and place on a sheet pan. Bake in oven for 7 minutes per side. For medium rare the internal temperature should reach 140°.

For Mushrooms:

1. Heat olive oil and butter in a large saucepan over medium heat.

2. Add mushrooms, garlic, balsamic vinegar, and salt and black pepper to taste. Stir occasionally until mushrooms are lightly browned, about 5 minutes.

3. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Serve mushrooms with roasted lamb and seasonal vegetables.

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