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!