Quality ingredients, low heat and time add up to delicious meals (and a wonderful smelling kitchen!). Lamb chops, garlic, rosemary, onions and red wine are braised together in one pot in this succulent and easy dish. We say ‘easy’ here because with braising, once you’ve browned the onions and lamb, the oven does the rest of the work. The long, slow process of braising will ensure that the lamb is melt-in-your-mouth delicious.
INGREDIENTS
- 2 medium onions, sliced ¼-inch thick
- 3-4 tablespoons Olive This! Garlic or Rosemary Olive Oil
- 4 or 5 lamb shoulder chops
- 3 cloves of garlic, minced or pressed through a garlic press
- 1½ cups red wine, cabernet sauvignon or pinot noir
- ¼ cup Dijon mustard
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ tablespoons chopped fresh rosemary, plus extra sprigs for garnish
DIRECTIONS
Place the rack on the lower third of the oven and preheat to 300 degrees F.
Prepare your fresh ingredients. Slice the onions, chop the rosemary and mince (or press) the garlic.
Heat 2 tablespoons of the olive oil in a Dutch oven (or oven proof pot) until the oil just starts shimmering. Add onions and cook until lightly browned, stirring often. Remove the cooked onions to a plate and set aside.
Add more olive oil and working in batches brown the lamb chops on each side, about 4 minutes per side. When all the lamb chops are cooked, remove and set aside. Add the garlic and cook for about 30 seconds.
After the 30 seconds with the garlic, turn off heat. Add all the cooked lamb chops and layer in the cooked onions.
Prepare the sauce. In a small bowl whisk together the red wine, rosemary, Dijon mustard, salt and pepper until well combined.
Pour the sauce over the lamb and onions and tightly cover the pot (you want to keep the braising liquid inside). Braise in the oven for about 2 hours or until the lamb becomes very tender. Keep an eye on the liquids, you don’t want to overcook the dish where the liquid evaporates. Serve braised lamb chops with the braising juices. Enjoy!
MAKES 4 SERVINGS
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