5-Star Lamb with Mushroom Cream Sauce

Directions

1. Season the lamb: Pat lamb racks dry and season all over with salt, garlic powder, and onion powder.

2. Sear the lamb: Heat 2 tablespoons olive oil in a large oven-safe skillet over high heat. Sear the racks of lamb on all sides until well browned, about 2–3 minutes per side. Remove and set aside.
3. Sauté the mushrooms: In the same skillet, add the sliced mushrooms. Sauté over medium-high heat until they release their juices and become golden, about 5–7 minutes.
4. Create the cream sauce: Lower the heat to medium. Stir in chicken bouillon, oregano, and dried parsley. Pour in the heavy cream and add the rosemary sprig. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
5. Finish cooking the lamb: Return the seared lamb racks to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer about 10–15 minutes (or transfer to a 375°F / 190°C oven) until the lamb reaches your desired doneness—about 135°F (57°C) for medium-rare.
6. Rest and serve: Remove the lamb racks and let them rest 5 minutes. Slice between the bones into individual chops. Spoon the mushroom cream sauce over the top before serving.