Mom’s Fancy Lamb Chops

Picture this: It’s Christmas Eve and I am standing in the kitchen adding finishing touches to our dinner. I’m planning to take a picture of it before we eat. Husband walks into the kitchen, hungry and acts like a lion approaching his prey. He goes into the stalking posture, intently watching his meal then freezes when I look into his direction. How could I possibly torture him by prolonging his misery? The picture taking plan went out of the window while dinner went straight onto the dining table.
If you think taking pictures for the blog is easy, then think again. I’m not even going to tell you all the suggested techniques but I’ll share just a few: must have natural light source, must defuse the same if it’s too strong, must know how to plate a meal in an artsy way and complementing colors, must know the best angle to shoot, must take the picture while food is still fresh (within 5-10 minutes) or it will lose its appeal, etc., etc….Every food blogger will tell you they hadn’t had a warm meal since they started blogging.  I thought it very strange, but then I compared mine photos and theirs. Oh, my! Even my best tasting meals looked like ______(insert word here). It was so embarrassing. It is true, we eat with our eyes first. I mention before I wanted a DSLR camera and I got it for my birthday; although it takes pictures with a remarkable quality it is still up to the person operating the camera to make the best of it. Needless to say, I’m still learning so please bear with me. While you wait for tasty pictures, please try my tasty recipes.
These lamb chops are such an elegant dish, exceptionally tasty and super easy to make. The recipe came from my mom years ago, the paper on which she wrote it faded…


Serves 2


6 Lamb Chops
1 cup Crimini Mushrooms (or any other brown mushrooms like Baby Bella)
1 small Red or Green Pepper, sliced
1 Green Onion, chopped
1 Garlic clove, minced
4-6 Prunes, chopped (prunes are dried plums)
¾ cup dry White Wine
2 tablespoons Olive Oil
2 tablespoons Butter
1 teaspoon each Basil and Parsley
1 tablespoon Colored Peppercorns, lightly crushed




Heat the oil and the butter in a large skillet over medium heat. Season the lamb with salt, add to the pan and sear on both sides 3 to 5 minutes or until golden brown. Remove the chops and place on a warm plate.
Add onion, garlic, red pepper and mushrooms to the skillet and sauté for 5 minutes on high heat. Stir prunes, basil, parsley and colored peppercorns to the mixture, then reduce the heat to medium and add the wine. Place the lamb over vegetables, cover and cook until the lamb is tender, 10-15 minutes more. Serve lamb with vegetables over cooked rice.

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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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