Pan-Seared Lamb Shoulder Chops Over Creamy Goat Cheese And Mushroom Barley | Suncoast View

Video: Chef Judi - Lamb & Mushroom Marsala

SARASOTA, FL (WWSB) - For reviews, recipes, cooking tips and more, visit MySuncoast Dining at


  • 4 lamb shoulder chops
  • 2 cups cut baby portobello mushrooms
  • 1 cup shiitake mushrooms (remove stems and slice)
  • 1 teaspoon fresh squeezed lemon juice
  • 4 large Tablespoon goat cheese. (I found pumpkin goat cheese at Whole foods which adds the seasonal flair
  • Olive oil
  • 5 TBSP. Irish butter
  • salt and pepper and garlic salt to taste
  • 2 shallots sliced thin
  • 1 cloves garlic minced
  • For Barley:
  • 1 ½ cups chicken broth
  • ¾ cup barley
  • 10-minute cooking time (per package)
  • ¼ cup sour cream
  • 1/3 cup Marsala wine
  • Flat leaf parsley- garnish


Season lamb chops and sear in extra large pan on high until medium rare. Transfer to plate and cover lightly with foil. In another large saute pan add mushroom, 1 TBSP butter and saute. Add shallots and 1 clove garlic. Sauté until mushrooms are tender and de-glaze with Marsala wine and lemon juice. When wine is 1/3 reduced add goat cheese and sour cream and stir gently. Place on platter of on individual plates with lamb chops or serve as a vegetarian dish if you use mushroom broth instead of chicken stock. Garnish with minced flat leaf parsley.

Copyright 2018 WWSB. All rights reserved.