Best 7 Braised Lamb Chops Recipes

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

BRAISED LAMB CHOPS

Steps:

• heat oil in large pan on stovetop, med hi heat.
• add onions and garlic, cook to soften.
• combine spices, rub on both sides of chops and brown on both sides.
• remove from pan.
• add wine, to deglaze the pan, reduce to half.
• add water, bring to boil.
• add chops and juices back to pan, cover, simmer 1 hour.

PROVENçAL BRAISED LAMB CHOPS

Steps:

• Preheat oven to 375°F with rack in middle.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
• Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
• Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
• Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

BRAISED LAMB CHOPS WITH RED WINE AND FIGS

Steps:

• Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
• Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
• Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

BRAISED MOROCCAN LAMB CHOPS

Steps:

• Brown the lamb On a large plate, stir together the flour and the 1 tsp. salt. Coat the lamb chops evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if needed, add the lamb chops and cook, turning once, until browned, about 3 minutes per side. Transfer the chops to a slow cooker. Make the sauce Pour off all but about 1 Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add the onion and sauté until translucent, 2 to 3 minutes. Sprinkle with the cumin, paprika and reserved flour mixture and sauté briefly, just until fragrant. Pour in the broth and lemon juice. Increase the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the contents of the pan over the lamb. Braise the lamb Cover and cook until the lamb is very tender, 3 to 4 hours on high or 6 to 8 hours on low according to the manufacturer's instructions. About 1 hour before the lamb is ready, add the olives. When the lamb is ready, transfer it to a platter and cover with aluminum foil. Skim off any excess fat from the surface of the sauce. Season the sauce with salt and pepper and stir in the mint. Leave the chops on the platter or transfer to individual plates. Spoon the sauce with the olives and mint over the lamb and serve immediately. Serves 6 to 8.

BRAISED RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED WITH MUSHROOMS AND A BASIL TOMATO SAUCE

Steps:

• Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
• Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
• Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
• In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
• Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
• Finally cut up a bundle of scallions and sprinkle over the rice and serve.

BRAISED LAMB CHOPS

Steps:

• Preheat oven to 160°C.
• Brown chops in frying pan. Remove and place in a roasting pan.
• Season one side of the chops with salt and pepper. Top with sliced garlic and rosemary.
• Mix ½ portion of stock with ½ portion of wine.
• Pour mixture into side of roasting pan (do NOT pour over meat).
• Seal tightly with foil and place in center of preheated oven.
• Cook for approximately 1 hour.
• Remove chops onto serving plates.
• Good served over roast garlic potato mash.