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A serving of the braised lamb chops with cranberry harissa in a shallow bowl.
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5 from 11 votes

Lamb Loin Chops with Cranberry Harissa Chutney

Plan on at least 2-3 lamb chops per person. You don’t have to make the cranberry chutney, but I’m telling you its sweet, tart, and spicy flavor with the rich and tender lamb loin is to die for!
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Servings: 8 Chops (3-4 people)
Author: Suzy Karadsheh

Ingredients

For the Lamb Chops

  • 8 lamb chops (about 2-inches thick)
  • Extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 cup dry white wine
  • 1 bay leaf
  • 1/2 lemon, juiced
  • 2 cups beef or vegetable broth
  • Chopped fresh parsley, for garnish

For the Spice Rub

  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon dried mint, plus more for garnish

For the Cranberry-Harissa and Mint Chutney

  • 2 cups fresh cranberries
  • 1/2 cup brown sugar
  • 1/2 teaspoon chopped fresh rosemary
  • 1 teaspoon dried mint
  • 1/2 lemon, juiced
  • 1 teaspoon freshly grated ginger
  • 1 cup water, plus more if needed
  • 1 teaspoon harissa paste

Instructions

  • Season the lamb. Preheat your oven to 350°F. In a small bowl, mix together the Spice Rub ingredients. Rub the spice mixture into the lamb chops, seasoning them all over.
  • Sear the lamb chops (in batches if necessary to avoid overcrowding the pan). Set a large cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil and wait for it to shimmer, then add the lamb chops. Wait as the lamb turns golden on the bottom, then flip and brown on the other side. Set the seared lamb aside on a plate.
  • Make a white wine sauce. To the same skillet over medium-high heat, add the shallots and toss until fragrant. Add the white wine and bay leaf and bring to a high simmer. Let the liquid reduce slightly, about 4 minutes. Add the broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
  • Simmer the lamb chops. Add lamb back to skillet and let everything cook together for 10 minutes.
  • Braise the lamb chops. Cover skillet with an oven-proof lid or aluminum foil. Place in the hot oven and cook for 45 minutes, then flip the lamb and return to the oven until it’s cooked to tender, 45 minutes to 1 hour and 15 minutes more. Uncover and let cook another 10 minutes.
  • Meanwhile, make the Cranberry-Harissa and Mint Chutney. In a heavy sauce pan or pot over medium-high heat, stir together all of the chutney ingredients. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Cover and let simmer, stirring occasionally, until cranberries soften to form a thick chutney, about 10-15 minutes. Remove from the heat (rewarm over low heat just before serving). Season with salt and pepper to taste.
  • Serve. When the lamb is ready, transfer to a serving platter and sprinkle with parsley and dried mint. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb, or spoon both over top. Enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
  • Look for the thicker lamb loin chops for this recipe.

Nutrition

Calories: 391.6kcal | Carbohydrates: 20.5g | Protein: 43.5g | Fat: 12.3g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5g | Cholesterol: 128.6mg | Sodium: 280.2mg | Potassium: 689.9mg | Fiber: 1.6g | Sugar: 15.4g | Vitamin A: 44.5IU | Vitamin C: 11mg | Calcium: 48.3mg | Iron: 4.5mg

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