Sirloin Chop with Dried Porcini Mushrooms
Sirloin Chop with Dried Porcini Mushrooms
Sirloin Chop with Dried Porcini Mushrooms

Sirloin Chops with Dried Porcini Mushroom Rub


December 17, 2015

Earthy, savory porcini mushrooms enhance the lamb flavor in this easy lamb chop dish.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings


4 American Lamb chops (loin, rib, sirloin or shoulder)

⅓ cup porcini powder (see Note)

¼ cup coarse sea salt

¼ cup sugar

1 tbsp black pepper

1 tbsp crushed dried rosemary

1 ½ tsp crushed red pepper flakes

¼ cup balsamic vinegar

1 tbsp cooking oil, such as canola or grapeseed


1In a mixing bowl, combine the porcini powder, salt, sugar, black pepper, rosemary, and red pepper flakes. Pierce the lamb chops with a fork several times on all sides. Brush the chops with vinegar then coat them with the rub. Drizzle the chops with any remaining vinegar. Let them stand for 1 hour before cooking.

2Preheat the oven to 400°F. Preheat a heavy-bottomed skillet over medium heat and add the oil. Immediately place the lamb chops in the skillet and cook on all sides until the rub has browned. Transfer the chops to a baking sheet and finish cooking them in the oven to desired doneness, turning them once. (Cook times will vary depending on the thickness of the chops, from 5 to 10 minutes.)

3Remove the chops from the oven and let them rest for 5 minutes before serving.


1If porcini powder is not available in your grocery store, purchase dried porcini mushrooms and make your own powder using a food processor, spice grinder or coffee grinder. Simply grind the mushrooms into a fine powder.

Recipe provided by the American Lamb Board


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