Braised Lamb Chops
Indulge in the rich, savory flavors of braised lamb chops, a hearty and comforting dish perfect for a special dinner or cozy family meal. Featuring tender lamb chops slow-cooked to perfection in a fragrant blend of red wine, chicken stock, and aromatic herbs like thyme and rosemary, this recipe delivers an irresistibly flavorful and melt-in-your-mouth experience. Enhanced with sautéed onions, garlic, and tomato paste, and complemented by chunky carrots and celery, the robust sauce is the star of the dish, ideal for pairing with creamy mashed potatoes or crusty bread to soak up every drop. With just 15 minutes of prep time and simple one-pot cooking, these braised lamb chops are an easy yet elegant way to elevate your weeknight meals or impress guests at the dinner table.
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Recipe Information
Ingredients
- 4 pieces lamb chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, finely chopped
- 3 pieces garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups chicken stock
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 large carrots, peeled and cut into chunks
- 1 stalk celery stalk, sliced
- 1 piece bay leaf
Instructions
Pat the lamb chops dry with paper towels and season both sides generously with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb chops in batches to avoid overcrowding, cooking each side for 2-3 minutes until they achieve a golden-brown crust. Remove lamb chops and set aside.
In the same pot, reduce the heat to medium and add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the tomato paste and cook for 1-2 minutes, stirring constantly, to caramelize and deepen the flavor.
Deglaze the pot with red wine, scraping the bottom to lift any browned bits, and let it simmer for 3-4 minutes until the wine is slightly reduced.
Return the lamb chops to the pot and pour in the chicken stock. Add thyme, rosemary, bay leaf, carrots, and celery.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and simmer for about 1 hour. Check occasionally to make sure the liquid levels are sufficient, adding more stock or water if needed.
After 1 hour, remove the lid and continue cooking for another 20-30 minutes, allowing the liquid to reduce and thicken into a rich sauce.
Test the lamb with a fork—it should be tender and fall off the bone. Remove the thyme, rosemary sprigs, and bay leaf before serving.
Serve the braised lamb chops hot over a bed of mashed potatoes, rice, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2512 mg | 53% | |
*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.
