Slow Cooked Lamb Chops with White Wine
Indulge in the rich and comforting flavors of Slow Cooked Lamb Chops with White Wine, a dish that’s perfect for cozy dinners or special occasions. This recipe transforms tender lamb chops into a melt-in-your-mouth masterpiece, slow-cooked alongside a medley of carrots, celery, onions, and aromatic fresh herbs. The dish is elevated with the addition of dry white wine and a savory tomato paste, creating a velvety sauce that’s both hearty and elegant. Enjoy the depth of flavor developed over hours of low and slow cooking, making the lamb irresistibly tender while infusing the broth with layers of complexity. Pair these lamb chops with creamy mashed potatoes, rustic crusty bread, or fluffy rice to soak up every drop of the luxurious sauce. With simple prep and a soulful payoff, this recipe is an effortless way to wow your guests or savor an indulgent meal at home.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 large garlic cloves, minced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup dry white wine
- 1 cup chicken or beef broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 2 tablespoons tomato paste
Instructions
Season the lamb chops with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the lamb chops until browned, about 2 minutes per side. Transfer to a slow cooker.
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and chopped onion, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
Stir in the carrots and celery, cooking for another 2-3 minutes.
Add the tomato paste to the skillet and stir well to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the skillet, then let the wine simmer for 2-3 minutes to reduce slightly.
Pour the vegetable and wine mixture over the lamb chops in the slow cooker.
Add the chicken or beef broth, rosemary, thyme, and bay leaves to the slow cooker. Stir gently to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb chops are tender and the flavors are well blended.
Discard the bay leaves before serving. Optionally, serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
4162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.1 g | 404% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4374 mg | 190% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 20.8 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4864 mg | 103% | |
*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.
