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

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Braised Lamb Chops with Cranberry-Harissa Chutney

Braised Lamb Chops with Cranberry-Harissa


Description

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.


Ingredients

Scale

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 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp dried crushed mint (more for garnish)

Cranberry-Harissa and mint chutney

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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare the spice mix.
  3. Spice the lamb chops on all sides generously with the spice mix.
  4. In a large cast iron skillet, heat 2 tablespoon olive oil. Now add lamb chops and brown on all sides over medium-high heat.
  5. Remove lamb momentarily from the cooking skillet.
  6. 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.
  7. Add lamb back to skillet and let everything cook together for 10 minutes.
  8. 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.
  9. 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.
  10. 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!
  • Prep Time: 15 mins
  • Cook Time: 2 hours 20 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: Braised Lamb Chops, Lamb chops with Cranberry-Harissa, Cranberry-Harissa, Lamb Chops, Mediterranean Lamb Chops

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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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Comments

  1. 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!

  2. I had a Shawarma recipe but needed to know info on braising loin chops. I appreciated this info.
    Turned out fabulous served over wild and long-grain rice with zhoug and parsley-pickled onion sides.

  3. This recipe looks amazing!! Did you loin baby lamb chops? Just wondering about the cooking time i it would be too long. Also I have Harrisa powder. How would you use that as opposed to the paste. i know the powder is hot as I’ve used it in other recipes.

  4. i made my own harissia sauce, didn't cook meat as long (at 325°) FOR 2 HRS. ... FABULOUS! I also used canned whole cranberry sauce to cut down on time...adding some brown sugar and rosemary... lovely dish!

    1. Hi, Cynthia! Yes, you can absolutely use the slow cooker for these lamb chops. I would still brown them in the pan first and prepare the liquid, then put everything together in the slow-cooker. Enjoy!

  5. I'm in Michigan! Moved from kalamazoo to up in the thumb last year after getting married. Where were you? Aren't you just smitten with the mitten!?

    1. Hi Debi! Welcome to The Mediterranean Dish! I lived in Grand Rapids for many years, but now in the south! Loved Michigan, but I have to say, i don't miss the cold!

  6. My local Wegmans had Veal Shanks half off so used those instead of lamb. I only served with the lemon wine sauce. This dish was AMAZING!! The meat fell right off the bone. ( I baked for 1 1/2 hours) Thank you for sharing. My family loved this!!

  7. Totally love this recipe. Slow cooked lamb is my favourite and the chutney is inspired.

  8. I LOVE a good chutney and I have never seen a cranberry and harissa flavoured one before... you definitely can consider I will be making it Suzy, thanks for the awesome idea!

    1. Thalia, nothing beats a good side of chutney to take things to the next level,eh? Hope this recipe works well for you. Thanks for stopping in, girl!

  9. I love lamb... I feel like it does not get enough credit. You certainly did it justice with these photos! And your recipe sounds delicious! ♡ Cheers and happy holidays!

    1. Cheyanne, thanks for stopping in! You are right, it seems that lamb is under-celebrated. I am hoping to change that.

  10. Lamb would definitely be the official meal of Australia followed closely by beef. We've got family coming on Saturday and who'll stay until after Christmas. Live in a tourist spot near the ocean and see what happens. 🙂 We're having seafood and salads to beat the 100F heat. Love these lamb chops!

    1. Ah, Maureen, living in a tourist spot near the ocean sounds so nice! But I guess your guest room is always made up and ready 🙂 Have a great time.

  11. Oh my Goooooodness!!!!!! I'm loving this!!!!! These lamb chops are packed with flavor and that cranberry chutney is just AMAZING!!!!!!! I'll be spending my Christmas at home with family so this lamb is definitely happening! 😀

    1. Samina, thanks for the kind words, friend. If you try it, let me know how it goes for you. Have a great time with family!

  12. They do eat lamb in Greece 🙂 The cranberry chutney is a digression for the holidays. But the recipe features a wine - lemon gravy also:-)

  13. Oh my gooodness! When I feature Greece, is it right to share this. I mean can it be considered a grecian fare as well? Big Momma's Li'l Kitchen is featuring Greek and Turkish Cuisine Friday and Saturday respectively 😉