LAMB SHOULDER CHOPS WITH CREAM OF MUSHROOMS with garlic, thyme and mashed potatoes

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2 portions


40 minutes


  • 1lb (500g) Quebec lamb shoulder chops (6 chops)
  • 1lb (500g)  potatoes, cut into small cubes, peeled as desired
  • 150g coffee mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • A few sprigs of thyme
  • 1 tablespoon Dijon (15 ml) mustard
  • 1 cup (250ml) 15% cream
  • Butter
  • Milk
  • Vegetable oil
  • Salt and pepper


  1. Put the potatoes in a saucepan with enough water to cover. Salt.
  2. Bring to a boil and cook for 12-15 minutes until tender.
  3. Drain then mash with butter and milk to taste. Salt and pepper. Keep warm.
  4. Pat the lamb chops dry. Salt on both sides.
  5. Heat a drizzle of oil in a large skillet over high heat. Sear the chops 1-2 minutes on each side.
  6. Remove from skillet and reduce heat to medium.
  7. Add 2 tbsp. of butter and a drizzle of oil if needed in the pan. Add mushrooms and cook 3-4 minutes until browned.
  8. Add the garlic and thyme and cook for 2 minutes. Add the Dijon mustard and mix well.
  9. Add the cream and bring to a boil. Reduce the heat to medium high and cook for 2-3 minutes. Taste then adjust the salt and pepper.
  10. Return the lamb chops to the pan, cover and cook for 3-4 minutes over low heat.
  11. Serve the lamb chops with the mushroom sauce and mashed potatoes.
Chef Gabrielle Pellerin’s recipe.

Chef’s Tip

Serve with a salad or a vegetable of your choice.