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.
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!
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!"
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.
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 10-15 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. 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.
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!
Braised Lamb Chops with Cranberry-Harissa
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
Try these delicious recipes:
Spicy Harissa White Bean and Lentil Salad
What could I serve as side dishes for a nice holiday meal?
Hi Kellie, we have many sides and salads that might enjoy. Please browse here: https://www.themediterraneandish.com/category/small-plates/
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.
Glad this could help!
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.
Hi Lynne, here's a recipe that uses the harissa powder: https://www.themediterraneandish.com/easy-lamb-chops-recipe-orange-harissa/
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!
Thanks for sharing your variation, Linda! I am so glad you enjoyed it.
Could i do this in a slowcooker as well?
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!
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!?
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!
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!!
Renee, that's wonderful! I like your take on this recipe! Veal works as well!!!
Totally love this recipe. Slow cooked lamb is my favourite and the chutney is inspired.
Hi Janice, thanks so much for stopping by! Glad you like this braised lamb.
Gorgeous photos! This recipe looks delicious!
Thanks, Tori! Welcome to The Mediterranean Dish. Hope you keep in touch.
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!
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!
This seriously looks like THE best lamb dish ever! Gorgeous!
Thanks very much, Marnely! Appreciate your kind words. Glad you stopped in.
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!
Cheyanne, thanks for stopping in! You are right, it seems that lamb is under-celebrated. I am hoping to change that.
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!
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.
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! 😀
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!
They do eat lamb in Greece 🙂 The cranberry chutney is a digression for the holidays. But the recipe features a wine - lemon gravy also:-)
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 😉