clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Braised Lamb Chops with Cranberry-Harissa Chutney

Braised Lamb Chops with Cranberry-Harissa


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.



Main ingredients

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

Spice mix

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


  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 tbsp 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 1/2 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.


  • 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