Old Fashioned Braised Chump Chops
Tender, hearty, and full of rustic charm, Old Fashioned Braised Chump Chops is the ultimate comfort food for a cozy night in. This timeless dish features succulent lamb chump chops slow-braised in a rich medley of red wine, beef or lamb stock, and aromatic herbs like rosemary, thyme, and bay leaf. The addition of sautéed onions, garlic, carrots, and celery creates a flavorful base, while a touch of tomato paste and a flour-thickened sauce offers velvety perfection. Perfect for making the most of a weekend, this recipe transforms simple ingredients into an elegant, fork-tender delight. Serve it alongside creamy mashed potatoes or crusty bread to soak up every drop of the savory sauce. Ideal for a family dinner or a special occasion, this classic braised lamb recipe is a showstopper that will have everyone coming back for seconds.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 lamb chump chops
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bay leaf
- 2 cups beef or lamb stock
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb chump chops with salt and black pepper on both sides.
Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
Sear the lamb chump chops for 2-3 minutes per side, until browned. Remove them from the pot and set aside.
Reduce the heat to medium and add the chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes, until softened.
Stir in the all-purpose flour and tomato paste, cooking for 1-2 minutes to eliminate any raw flour taste.
Deglaze the pot with the dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef or lamb stock, rosemary sprig, thyme sprig, and bay leaf to the pot. Stir to combine.
Return the seared lamb chump chops to the pot, nestling them into the liquid and vegetables.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb chops in the oven for 1.5 to 2 hours, or until they are fork-tender and the flavors have melded together.
Remove the pot from the oven and discard the rosemary, thyme, and bay leaf.
Serve the braised chump chops hot with the vegetables and sauce spooned over them. Ideal accompaniments include mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 765 mg | 16% | |
*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.
