Lamb Chops with Mushroom Sauce on the Arteflame Grill

Introduction

These lamb chops are grilled to juicy perfection on the Arteflame, then topped with a rich, creamy mushroom sauce. The earthy, savory flavors of the mushroom sauce beautifully complement the lamb, making this dish a showstopper for any meal.

Ingredients

6 lamb chops, about 1 inch thick
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (for searing)
2 tablespoons unsalted butter
8 oz mushrooms (cremini or baby bella), sliced
2 cloves garlic, minced
1 small shallot, finely chopped
1 tablespoon fresh thyme, chopped
1/2 cup beef or lamb broth
1/2 cup heavy cream
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

Light the Arteflame grill by soaking three paper napkins in vegetable oil, placing them in the firebox, stacking firewood over the napkins, and igniting. Allow about 20 minutes for the grill to heat up, ensuring the center grate reaches over 1,000°F.

Step 2: Season and Sear the Lamb Chops

Season the lamb chops generously with salt and pepper on both sides.
Sear the lamb chops directly on the center grill grate for 1-2 minutes per side to achieve a golden-brown crust, locking in the juices.

Step 3: Move to the Flat Griddle and Start the Mushroom Sauce

Move the lamb chops to the flat cooktop griddle to finish cooking to desired doneness. For medium-rare, aim for an internal temperature of 130°F (remove from heat at 115°F).
Melt the butter in a small skillet on the flat griddle and add the sliced mushrooms, minced garlic, and shallots. Sauté until the mushrooms are golden brown and the shallots are softened, about 4-5 minutes.

Step 4: Make the Mushroom Sauce

Add the thyme to the mushroom mixture, stirring to release its aroma.
Pour in the broth and let it simmer, scraping up any browned bits from the griddle for added flavor.
Stir in the heavy cream, allowing the sauce to simmer and thicken until it coats the back of a spoon, about 3-4 minutes. Season to taste with salt and pepper.

Step 5: Serve and Enjoy

Plate the lamb chops and spoon the mushroom sauce generously over the top. Garnish with fresh parsley for a burst of color.

Tips

Mushroom selection: Use cremini or baby bella mushrooms for a deeper flavor, or add a mix of wild mushrooms for complexity. In a pinch, use mushroom soup as a base.
Adjust sauce thickness: If the sauce becomes too thick, add a splash of broth to reach your desired consistency.
Resting: Allow lamb chops to rest for 5 minutes after grilling for maximum juiciness.

Conclusion

Lamb chops with mushroom sauce are a classic and satisfying dish, perfect for special occasions or a luxurious dinner. The creamy mushroom sauce enhances the lamb's natural flavors, creating a dish that’s both elegant and comforting.

Variations

Red Wine Mushroom Sauce: Substitute half the broth with red wine for a richer, more robust flavor.
Garlic Thyme Butter Sauce: Add extra garlic and thyme for a more herbaceous sauce.
Mustard Mushroom Cream Sauce: Stir in a teaspoon of Dijon mustard for a touch of tanginess.
White Wine Mushroom Sauce: Replace the broth with white wine for a lighter, aromatic sauce.
Balsamic Mushroom Sauce: Add a splash of balsamic vinegar for a slightly sweet, tangy twist.