A Pot of Lamb Chops
Transform your dinner table with "A Pot of Lamb Chops," a soul-warming, one-pot recipe perfect for cozy nights. Tender, seared lamb chops are simmered to perfection in a flavor-packed broth infused with fresh rosemary, thyme, and bay leaves. This hearty dish is loaded with vibrant vegetables like carrots, celery, and potatoes, making it both nutritious and satisfying. The addition of tomato paste and diced tomatoes creates a rich, savory base, while a final sprinkle of parsley adds a fresh, herby finish. With just 20 minutes of prep and a slow cook time to let the flavors meld beautifully, this recipe delivers deep, comforting taste with minimal effort. Serve it straight from the pot for an effortlessly rustic presentation, paired with crusty bread or a side of rice for the ultimate meal. Perfect for lamb lovers and fans of hearty, homemade dinners, "A Pot of Lamb Chops" is your go-to comfort food recipe!
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 3 medium carrots
- 2 pieces celery stalks
- 4 medium potatoes
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes
- 3 cups beef or chicken broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley
Instructions
Pat the lamb chops dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb chops in batches (if necessary) until browned on both sides, about 2-3 minutes per side. Remove from the pot and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavors.
Add the diced carrots, celery, and potatoes to the pot, stirring to combine with the onion and tomato paste.
Pour in the diced tomatoes and broth, then stir in the rosemary, thyme, and bay leaves.
Return the lamb chops to the pot, submerging them in the liquid.
Cover the pot, reduce the heat to low, and let simmer for 60-75 minutes, or until the lamb is tender and the vegetables are cooked through.
Taste the broth and adjust seasoning with more salt or black pepper, if needed.
Garnish with chopped parsley just before serving.
Serve hot, straight from the pot, alongside crusty bread or steamed rice, if desired.
Nutrition Facts
Calories |
4801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.1 g | 408% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 6562 mg | 285% | |
| Total Carbohydrate | 229.2 g | 83% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 37.0 g | ||
| Protein | 264.3 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 9604 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
