Stovetop Lamb with Pear-Onion Pan Sauce + Roasted Brussels Sprouts & Sautéed Baby Bellas
Juicy, fast-cooking lamb shoulder chops with a savory-sweet pear-onion pan sauce (no red wine braise), plus roasted Brussels sprouts and quick sautéed mushrooms. Very WA-early-March friendly (pears, onions, sprouts, mushrooms).
Back to full listIngredients
- Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb (about 2 small chops/steaks) $12.49
- Fresh Large Bosc Pear - Each (1 lb) 1 pear, thin-sliced $2.99
- Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.49
- Fresh Brussels Sprouts - Order by the Pound (1 lb) 3/4 lb, halved $3.99
- Kroger® Sliced Baby Bella Mushrooms (8 oz) 8 oz $3.99
- Simple Truth Organic® Fresh Lemons Bag (2 lb) 1/2 lemon (1–2 Tbsp juice) $6.99
- Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle $14.99
Instructions
- Heat oven to 450°F. Toss halved Brussels sprouts with 1 Tbsp oil, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
- Meanwhile, pat dry lamb. Season with salt and pepper. Heat a skillet over medium-high with 1 tsp oil. Sear lamb 3–4 minutes per side (for medium) or to desired doneness. Transfer to a plate to rest.
- In the same skillet, add sliced onion (and a little more oil only if the pan is dry). Cook 3 minutes. Add sliced pear and a pinch of salt; cook 3–5 minutes until pear softens and onions are golden.
- Add 1/4 cup water, scrape up browned bits, and simmer 1–2 minutes to get a glossy sauce. Finish with 1–2 Tbsp lemon juice and black pepper. (If you keep Dijon at home, whisk in 1 tsp.)
- Quick mushrooms: while sauce simmers, sauté baby bella mushrooms in a second skillet (or after sauce, wiping pan) with 1 tsp oil, salt, and pepper, 5–7 minutes until browned.
- Serve lamb topped with pear-onion pan sauce, alongside roasted Brussels sprouts and sautéed mushrooms.
Cook time: 40 minutes
Estimated cost: $16–22
Health notes: Protein-forward with lots of veg. To lighten: use 1 tsp oil for sprouts and drain excess lamb fat before building the sauce.
Drink pairing: Pinot Noir (earthy red-fruit) to match lamb and mushrooms without overwhelming the pear sauce.
Wine picks:
- Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 1 bottle
- Line 39 Pinot Noir 750ml (750 ml) $9.99 1 bottle
- Bread & Butter Pinot Noir California Red Wine (750 ml) $14.99 1 bottle
Why it works: You asked for three recipes that pair with different red wines. From your candidates, I’m leaning into versatile, food-friendly Pinot Noirs (moderate tannin, bright acidity) but choosing three different bottlings to match three different flavor profiles: (1) lamb + mushrooms benefits from a slightly more structured, earth-leaning Oregon Pinot; (2) pork + apple + cabbage loves a brighter, simpler, fruit-forward Pinot that won’t fight the sweetness; (3) beef + tomato + mushrooms wants a riper, plusher Pinot that can stand up to umami and acidity. For 2 people, 1 x 750 ml bottle per meal is the right size.