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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

Add the tomato paste and cook for 1-2 minutes, stirring constantly, to caramelize and deepen the flavor.

Step 6

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.

Step 7

Return the lamb chops to the pot and pour in the chicken stock. Add thyme, rosemary, bay leaf, carrots, and celery.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Serve the braised lamb chops hot over a bed of mashed potatoes, rice, or with crusty bread to soak up the sauce.

Nutrition Facts

Serving size	1862 grams (1862.0g)

Amount per serving	% Daily Value*
Calories	2500

Total Fat 178.30g	229%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 2.70g
Cholesterol 539mg	180%
Sodium 3082mg	134%
Total Carbohydrate 34.50g	13%
Dietary Fiber 5.60g	20%
Total Sugars 13.80g
Protein 146.10g	292%

Vitamin D 0IU	0%
Calcium 266mg	20%
Iron 18mg	97%
Potassium 2512mg	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.

Source of Calories

Fat: 69.0%

Protein: 25.1%

Carbs: 5.9%