Braised Juicy Lamb Chops Recipes

BRAISED LAMB CHOPS

braised lamb chops image

my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

Provided by chia2160

Categories Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 round bone lamb chops
1 onion, sliced
1 vidalia onion, sliced
3 cloves garlic, sliced
cumin (optional)
salt and pepper
1 tablespoon sage
1/2 teaspoon rosemary
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon parsley
1/2 cup white wine
1 cup water

Steps:

heat oil in large pan on stovetop, med hi heat.
add onions and garlic, cook to soften.
combine spices, rub on both sides of chops and brown on both sides.
remove from pan.
add wine, to deglaze the pan, reduce to half.
add water, bring to boil.
add chops and juices back to pan, cover, simmer 1 hour.

BRAISED LAMB SHOULDER CHOPS

Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories Meat and Poultry Recipes Lamb Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
Saute onion and garlic in reserved drippings until tender, about 5 minutes.
Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
Bake in preheated oven for 3 hours.
Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

CASSANDRA'S YUMMY LAMB CHOPS

Cassandra's Yummy Lamb Chops image

This dish is absolutely superb! I've always loved lamb and I bought it at the store not knowing what to do with it so I used my imagination. It's moist and tender, full of flavor and served best complimented with sauteed zucchini and rice.

Provided by Cassandra

Categories Meat and Poultry Recipes Lamb Chops

Time P1DT5h

Yield 2

Number Of Ingredients 8

Ingredients

2 lamb chops
2 bulbs roasted garlic
½ teaspoon dried thyme
salt and ground black pepper to taste
1 ½ cups olive oil for marinating
1 cup red wine
3 tablespoons olive oil
1 small onion, chopped

Steps:

Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

Nutrition Facts : Calories 699.2 calories, Carbohydrate 25.1 g, Cholesterol 59.6 mg, Fat 49.3 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 10.2 g, Sodium 58.5 mg, Sugar 3.1 g