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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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

Directions

Step 1

Pat the lamb chops dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

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.

Step 4

Reduce the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for another 1 minute, until fragrant.

Step 6

Stir in the tomato paste and cook for 1-2 minutes to develop its flavors.

Step 7

Add the diced carrots, celery, and potatoes to the pot, stirring to combine with the onion and tomato paste.

Step 8

Pour in the diced tomatoes and broth, then stir in the rosemary, thyme, and bay leaves.

Step 9

Return the lamb chops to the pot, submerging them in the liquid.

Step 10

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.

Step 11

Taste the broth and adjust seasoning with more salt or black pepper, if needed.

Step 12

Garnish with chopped parsley just before serving.

Step 13

Serve hot, straight from the pot, alongside crusty bread or steamed rice, if desired.

Nutrition Facts

Serving size	3766.7 grams (3766.7g)

Amount per serving	% Daily Value*
Calories	4801

Total Fat 318.10g	408%
Saturated Fat 128.00g	640%
Polyunsaturated Fat 2.90g
Cholesterol 993mg	331%
Sodium 6562mg	285%
Total Carbohydrate 229.20g	83%
Dietary Fiber 36.30g	130%
Total Sugars 37.00g
Protein 264.30g	529%

Vitamin D 0IU	0%
Calcium 690mg	53%
Iron 35mg	196%
Potassium 9604mg	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.

Source of Calories

Fat: 59.2%

Protein: 21.9%

Carbs: 19.0%