Cuisine, Food

Poppy Seed Crusted Lamb Chops with Mushroom Truffle Sauce

Impress your family and friends by cooking this quick and easy roasted lamb chops with a twist!


recipe for 2

4 pcs lamb loin chops
10 pcs crimini “brown” button mushrooms, whole
110g truffle and mushroom paste (Fauchon Champignon Truffe)
1 cup poppy seeds
6 pcs baby onions, whole and peeled
sprigs of fresh rosemary
sprigs of fresh thyme
4 garlic cloves, crushed
1 tbsp brown sugar
fresh ground black pepper
kosher salt
extra virgin olive oil


1. Preheat the oven to 200°C. Generously season both sides of the lamb chops with freshly ground black pepper and salt. Heat olive oil in a pan over medium-high heat. Cook garlic until lightly brown and aromatic. Sear the lamb chops, as well as the onions and mushrooms for about 5 minutes. Add in the truffle paste, brown sugar, fresh thyme and rosemary. Mix everything so the sauce evenly coats the food. Turn the lamb chops over and cook for another 2 minutes.

2. Dredge both sides of the chops in poppy seeds. Place on a baking tray together with the onions, mushrooms, herbs and sauce. Transfer to the oven and roast for 5 – 6 minutes.


3. Arrange on a plate or wooden board and garnish with fresh sprigs of herbs. Serve immediately. Enjoy!!!


~Bon Appétit ~

Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below:

Au revoir!


This entry was posted in: Cuisine, Food


I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire