Braised Lamb Loin Chops

Updated at: Sun, 17 Nov 2024 04:31:51 GMT

Step 1

Generously season the chops with salt and pepper on all sides.

Step 2

In a large oven-safe pot, heat oil over medium-high heat.

Step 3

Sear the lamb loin chops in batches to avoid overcrowding the pot. Lightly brown them on all sides to lock the moisture into the meat.

Step 4

Remove the seared lamb chops from the pot and set them aside on a plate.

Step 5

In the same pot, add chopped onion and sauté for about 5 minutes, stirring occasionally, until they begin to soften.

Step 6

Add garlic to the pot and saute for about 30 seconds until fragrant.

Step 7

Pour in red wine, to deglaze the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing slightly.

Step 8

Add beef stock to the pot and place the seared lamb loin chops back into the pot, ensuring they are partially submerged in the liquid.

Step 9

Add bay leaves, fresh thyme sprigs, fresh sage, and fresh rosemary sprigs to the pot. (Note: I like to place the onions and herbs on top of the lamb for further submersion)

Step 10

**Braising in the Oven:**

Step 11

Preheat the oven to 300°F

Step 12

Cover the pot with a lid and transfer it to the preheated oven.

Step 13

Cook the lamb for about 2 to 2.5 hours until it becomes fork-tender.

Step 14

Once cooked, remove from the pot to rest for 10 minutes. You will know it’s ready if you can press it with your fingers and it falls right apart.

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