Herb and Mushroom Lamb Chops

Name: Herb and Mushroom Lamb Chops
Total time: 115
Yield: 4
Ingredients: 8 (4 ounce) lamb chops; 3 tablespoons olive oil; 2 tablespoons ginger-garlic paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 ½ teaspoons ground paprika; 1 teaspoon freshly ground black pepper; ½ teaspoon salt, or to taste; ¼ teaspoon garam masala, or more to taste; 1 tablespoon butter; 1 medium shallot, minced; ½ cup diced button mushrooms; 3 cloves garlic, minced; 1 ½ tablespoons chopped fresh rosemary, divided; 1 ½ tablespoons chopped fresh thyme, divided; ¼ cup red wine; 1 medium lemon, cut into wedges; 2 chile peppers, seeded and finely sliced

Recipe by Gracy F from allrecipes.com

Dinner 2 Hr. 55 Mins.

Ingredients

4 servings

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8 (4 ounce) lamb chops
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3 tablespoons olive oil
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2 tablespoons ginger-garlic paste
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 ½ teaspoons ground paprika
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1 teaspoon freshly ground black pepper
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½ teaspoon salt, or to taste
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¼ teaspoon garam masala, or more to taste

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1 tablespoon butter
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1 medium shallot, minced
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½ cup diced button mushrooms
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3 cloves garlic, minced
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1 ½ tablespoons chopped fresh rosemary, divided
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1 ½ tablespoons chopped fresh thyme, divided
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¼ cup red wine
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1 medium lemon, cut into wedges
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2 chile peppers, seeded and finely sliced

Instructions

Pat chops dry and remove any bone fragments.
Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
Let chops sit at room temperature for at least 30 minutes before cooking.
Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.