Let's talk easy braised lamb chops, ya'll!  And let me just tell you right now, plan on at least 2-3 chops per person. Lamb chops are small, but they make a GLORIOUS dinner! Step-by-step photos included.

Close-up of Lamb Chops with Cranberry-Harissa Chutney

Lamb is a beautiful meat.

I love how a native Australian described his love of lamb on Google, "you haven't lived until you had lamb." And while lamb is the national meat in Australia, I dare say, it is of equal prominence in some parts of the Mediterranean, and I ate a lot of it growing up!

Lamb chops in skillet with cranberry chutney on side

But lamb can be intimating.

A few months ago, we had a bunch of friends over, and I ended up serving these braised lamb chops. Everyone ate well; in fact everyone had second helpings.

But as we started to clear the table, a friend of mine quietly confided, "I never really liked lamb." I smiled thinking, "O NO!"  Then she explained that until she had my lamb dinner, she had written anything lamb off.  She went on to candidly explain her reasons.

She had been scarred by what she described as "gamey, under- spiced lamb!"

Lamb Chops served in a bowl over rice with Cranberry-Harissa Chutney

One of the ways I love to cook lamb is braising.  Since it's winter time, and with what else we all have to make for the Holidays, braised lamb chops are an easy and impressive dish.

I start with a simple spice mix; crushed mint and garlic powder are a must! And after browning the lamb chops, I work on a braising sauce of shallots, white wine, lemon juice and broth. Out-of-this world! A couple of hours in the oven is all it took to accomplish some fall-off-the-bone lamb chops! The spices and the braising liquid work so well together to tame that "gamey" taste.

Let me also add, the wine-lemon braising liquid doubles as a nice gravy or sauce to serve with the lamb chops. So be sure to keep that! You don't have to make an additional cranberry chutney if you don't want to. I just thought I would experiment with a cranberry-harissa chutney for a little holiday pizzazz .

The cranberry chutney here is not necessarily a traditional topping to serve with lamb, where I come from.  But the flavors work so surprisingly well together.

Step-by-step photos for Braised Lamb Chops Recipe

(Scroll down for print-friendly recipe)

Preheat oven to 350 degrees F.

Prepare the spice mix of salt, black pepper, garlic powder, dried crushed mint (measurements below). Spice the lamb chops on all sides generously with the spice mix. Let sit in room temperature for 20 minutes.

Lamb Chops rubbed with spice blend

In a large cast iron skillet, heat 2 tablespoon olive oil. Now add lamb chops and brown on all sides over medium-high heat. Remove lamb momentarily from the cooking skillet.

Spiced Lamb Chops frying in pan

In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.

Fresh lemon juice added to skillet with vegetables

Add lamb back to skillet and let everything cook together for 10-15 minutes.

Spiced lamb added to skillet with wine, shallots and lemon juice

Cover skillet and place in a 350 F-heated oven for 1 ½ hours to 2 hours, or until lamb is cooked to tender. Half-way through cooking, turn the lamb chops over. Cook for 10 more minutes, uncovered.

While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times during cooking. Remove from heat and set aside.

Cranberries, lime juice and brown sugar added to a bowl

Deep red color of Cranberry in a bowl

Once lamb is ready, remove from oven. Serve hot with a little garnish of crushed mint and fresh parsley leaves. Place the wine-lemon braising sauce and the cranberry-harissa chutney in two different bowls to serve alongside the lamb chops. Enjoy!

Lamb chops in a skillet with cranberry and harissa on the side

Cranberry-Harissa Chutney added to top of Lamb Chop

5 from 10 votes

Braised Lamb Chops with Cranberry-Harissa

The Mediterranean Dish
Braised Lamb Chops with Cranberry-Harissa Chutney
Let's talk easy braised lamb chops, ya'll!  And let me just tell you right now, plan on at least 2-3 chops per person. Lamb chops are small, but they make a GLORIOUS dinner! Step-by-step photos included.
Prep – 15 minutes
Cook – 2 hours 20 minutes
Cuisine:
Mediterranean
Serves – 8
Course:
Entree

Ingredients
  

Main ingredients

  • 8 lamb chops, 2-inch thick
  • olive oil
  • 1 large shallot, thinly sliced
  • 1 cup dry white wine
  • 1 bay leaf
  • ½ lemon, juice of
  • 2 cups broth, your choice of beef or vegetable broth
  • Fresh parsley for garnish

Spice mix

  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon dried crushed mint, more for garnish

Cranberry-Harissa and mint chutney

  • 2 cups cranberries
  • ½ cup brown sugar
  • ½ teaspoon fresh chopped rosemary
  • 1 teaspoon dried crushed mint
  • ½ lemon, juice of
  • 1 teaspoon fresh grated ginger
  • 1 cup water, more if needed
  • 1 teaspoon harissa paste

Instructions
 

  • Preheat oven to 350 degrees F.
  • Prepare the spice mix.
  • Spice the lamb chops on all sides generously with the spice mix.
  • In a large cast iron skillet, heat 2 tablespoon olive oil. Now add lamb chops and brown on all sides over medium-high heat.
  • Remove lamb momentarily from the cooking skillet.
  • In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
  • Add lamb back to skillet and let everything cook together for 10 minutes.
  • Cover skillet and place in a 350 F-heated oven for 1 ½ hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
  • While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
  • Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.

Notes

  • Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit our store to browse our spices, olive oils and bundles!

Nutrition

Calories: 391.6kcalCarbohydrates: 20.5gProtein: 43.5gFat: 12.3gSaturated Fat: 4.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5gCholesterol: 128.6mgSodium: 280.2mgPotassium: 689.9mgFiber: 1.6gSugar: 15.4gVitamin A: 44.5IUVitamin C: 11mgCalcium: 48.3mgIron: 4.5mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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5 from 10 votes

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Comments

  1. Nish says:

    5 stars
    Excellent Dish. Spot on instructions.

    Suzy, I made these chops with the chutney for Christmas and fed 8 adults and 3 kids. Paired it with your Greek potato salad recipe. The dinner was a hit!

    The chops were delicious and came right off the bones. The chutney was a wonderful add on. Thank you so much for sharing your skills with us!!!

    Highly recommend this recipe!

  2. Kieran says:

    5 stars
    I just stripped and reseasoned my lodge skillet with Flax oil (yes 6 times the controversial Sheryl canter way lol)...do you think it'd be too early for this to be one of the first meals I cook in it? Fat on the lamb seems great, just noting the wine and lemon. Thanks!

    1. Suzy says:

      Hi, Keiran. I would advise looking at what Lodge recommends with their skillets in respect to this.