Enjoy preparing delicious lamb chops during the festive week of Passover and any other time of the year.
Braised Lamb Chops
Servings
4 Servings
Instructions
- Season the lamb chops with salt and pepper.
- In a large sauté pan heat the oil and sear the lamb about 4 minutes on each side until browned. Do not overcrowd the pan. Remove each chop to an ovenproof, greased roasting pan. Overlap the chops if needed.
- To the same sauté pan, add the onions, garlic and carrots. Cook until the onions are just wilted.
- Add the white wine, cinnamon, herbs, and tomatoes. Whisk together, while scraping up the bits and pieces from the bottom of the pan. Bring to a simmer and pour over the lamb chops.
- Seal the roasting pan tightly with aluminum foil. Bake at 350˚ F. for about 1 hour, or until the meat is tender.
- Remove from the oven and skim off any fat that has risen to the surface. Serve immediately.
So glad you enjoyed the braised lamb! Just like soups and stews, these long, slow braised dishes marry their flavors once they’re allowed to rest overnight. All the more reason to double up the recipe!
I made the recipe for braised lamb for dinner and it was excellent. Just the right mixture of seasoning. My husband said it was even better the second night over mashed potatoes, the lamb was tenderized by the tomatoes.