Lambakótilettur með sveppasósu

Lamb chops with mushroom sauce

Lamb chops are really a typical Icelandic dish, and they are often seared and cooked in the oven in Icelandic cuisine. Sometimes breaded, or with sauce - like here with mushroom sauce with rhubarb jam.

Ingredients for 4 persons

8 - 12 lamb chops
2 Tbsp butter
salt and pepper
fresh thyme

400 g fresh mushrooms
1 onion
2 Tbsp butter
200 ml meat broth
150 ml cream
1 tsp coarse sea salt
1 pinch of black pepper
2 Tbsp rhubarb jam


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Fry the lamb chops in the pan with oil and season with salt and pepper.

Place the chops in an ovenproof dish, sprinkle with the thyme and cook (preferably covered) at 350 °F (180 °C) upper/lower heat for about 15 minutes.

Meanwhile, prepare the mushroom sauce:

Heat the butter in the pan in which the chops were fried.

Peel the onion and chop it finely.

Wash, clean and quarter the mushrooms.

Slowly fry the onion and mushrooms over low heat until they are nice and golden brown.

Pour in the meat broth and cream...

...and let it simmer until the sauce thickens and the desired consistency is reached.

Then season the sauce with salt, pepper and, if available, a little fresh thyme and stir in the rhubarb jam.

Then serve the lamb chops with the mushroom sauce - traditionally with caramelized potatoes and a dollop of rhubarb jam.

[Translated from here.]