Exotic Mushroom Rub with Love Lamb Chops

A Tom DouglasĀ® Recipe

Print Recipe


  • 8 lamb loin chops, about 1 1/2-inches thick and about 5 ounces each
  • 2 Tablespoons plus 2 teaspoons Rub with Love Exotic Mushroom Rub
  • 2 Tablespoons olive oil, or as needed
  • Toasted Shallot Mustard


  1. Set aside 2 teaspoons of the Exotic Mushroom Rub.
  2. Pat the remaining rub over both sides of the chops, dividing it evenly.
  3. Let the lamb chops rest 5 minutes to allow the juices of the lamb to form a crust with the spices.

To Pan Roast:

  1. Preheat the oven to 450F.
  2. Heat the oil in a very large oven-proof skillet over medium- high heat. (Or divide the oil and the chops between 2 skillets.)
  3. When the pan is hot, sear the lamb chops for a few minutes on each side.
  4. Put the skillet in the oven and cook the chops to the desired doneness.

(For medium rare, pull the chops from the oven when they are 125F on an instant reading meat thermometer. The temperature will increase a few degrees as the chops rest.)

To Grill:

  1. Brush the lamb chops with oil. Grill over medium direct heat to desired doneness, turning every 3 to 4 minutes, as needed.
  2. To serve the chops, remove them from the heat and transfer to a platter.
  3. Sprinkle the remaining 2 teaspoons of rub over both sides of all the chops, dividing it evenly.
  4. Let the chops rest in a warm place for 5 minutes

Serve with Toasted Shallot Mustard, if desired