Braised Lamb Loin Chops
Most often we grill tender Lamb Loin chops, but they are also remarkable when braised. succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.
Braised Lamb Loin Chops
Perfect for winter days and definitely company worthy. And a nice change from grilled Loin Chops, a very tender cut to begin with.
Ingredients
- 4 (627 gr) Loin Chops
- Salt and pepper
- 1 TBSP olive oil
- ¼ cup (30 gr) red onion, chopped
- ½ cup (55 gr) celery, chopped
- ½ cup (60 gr) carrot, chopped
- 2 TBSP (30 gr) Tomato paste
- 1 cup dry red wine
- 1 cup beef stock
- ½ TBSP French’s Gluten Free Worcestershire Sauce
- 1 large rosemary sprig
- 4 – 6 thyme sprigs
- ¼ cup (9 gr) parsley, chopped
Instructions
- Pre heat oven to 275.
- Lightly salt and pepper each chop.
- Heat oil in Dutch Oven on high heat and sear Lamb Loin Chops until brown on each side, about 5 minutes total.
- Remove chops and set aside.
- Reduce heat to medium low and add garlic, celery, carrot and onion. Suate until onions are translucent and not yet browned.
- Next add Tomato paste and stir.
- Add red wine, stock, Worcestershire, chopped parsley and bay leaf; stir to incorporate.
- Return chops to the Dutch oven and place the rosemary and thyme sprigs on top.
- Cover and braise in the oven for 2 hours.
- Let rest uncovered for 5 minutes and remove any stems from the herbs.
- Serve immediately. Delicious leftover as well.
Notes
A hearty dish such as this screams for a hearty wine! And a Malbec was very successful.
We’ve paired:
- Luca Old Vine Malbec, a very full-bodied red wine with depth from Argentina.