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Seared Garlic & Herb Crusted Lamb Chops

Yield: 7 servings (2 lamb chops each) | Prep Time: 24½ hours | Cook Time: 30 minutes | Total Time: 25 hours


  • 2 Tbsp. rosemary, chopped
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. lemon zest
  • ¼ cup Holland House® Marsala Cooking Wine
  • 2 Tbsp. extra virgin olive oil
  • 2 racks of lamb, trimmed and clean
  • 16 oz. of baby bella or cremini mushrooms
  • 1 Tbsp. butter
  • 1 oz. shallots, thinly sliced
  • 1 tsp. garlic, minced
  • 4 oz. Holland House® Marsala Cooking Wine
  • 4 oz. beef stock
  • 1 tsp. Dijon mustard
  • 1 Tbsp. chopped parsley
  • Salt and pepper to taste
Shop Ingredients


  1. Combine rosemary, garlic, lemon zest, Holland House® Marsala Cooking Wine, olive oil and marinate lamb chops for 6-24 hours. Heat oven to 400℉.
  2. In an oven-proof sauté pan, sear lamb chops for 2 minutes, until golden, and then transfer pan to oven and cook for approximately 10 minutes to 135-140℉ (in the center or thickest part of the meat).
  3. Remove the lamb from the pan to rest. In the same sauté pan, melt butter and sauté mushrooms.
  4. Add shallots and garlic and cook until fragrant. De-glaze with Holland House® Marsala Cooking Wine. Add beef stock. Whisk in mustard. Season with salt and pepper.
  5. Cook for 2 more minutes to thicken and finish dish with parsley.