Braised Lamb Chops
- Brianne Thomas
- 20 hours ago
- 3 min read
This recipe combines the savory taste of lamb with fragrant rosemary, pungent garlic, and the warmth of peppercorns, and finished off with a mouthwatering (and oh so simple!) sauce that elevates the whole meal.
When it comes to busy weeknight dinners, an elegant dish like Braised Lamb Chops may not be on your radar. But let me tell you, friend, it totally should be! Lamb chops can be found in most grocery stores and are so easy to cook, you’ll wonder why it took so long to add them to your rotation of favorite meals.
Why You’ll Love This Braised Lamb Chops Recipe
Quick to Prepare. This recipe comes together in about 30 minutes from start to finish.
Cost. The price of lamb chops is about the same as an affordable cut of steak. I often find lamb on sale because it just isn’t a top seller in my area.
Elegant. Braised lamb chops are simple enough for a busy weeknight but elegant enough to
impress any dinner guest!
What To Serve With Braised Lamb Chops
Helpful Tips for Making Braised Lamb Chops
Prep Ahead. Lamb chops can be prepped up to 1 hour in advance.
Hot Pan. A cast iron pan is highly recommended; however, any heavy-bottomed skillet will work too. Make sure your pan is screaming hot to ensure a thick crust on the chops.
Internal Temperature. Cooking lamb chops demands careful attention, as the timing varies with the pan type, meat temperature, and chop thickness. For optimal results, a reliable digital meat thermometer is essential.
You can find recommended cooking times and temperatures at American Lamb
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Serves 4
Ingredients
8 lamb chops (about 1-inch thick)
2 Tablespoons olive oil
2 Tablespoons unsalted butter
6 cloves garlic, minced
2 Tablespoons fresh rosemary, chopped
1 1/2 teaspoons whole black peppercorns
1 cup unsalted beef or chicken broth
1/2 cup red wine
Salt, to taste
Freshly ground black pepper, to taste
Directions
Remove the lamb chops from the refrigerator approximately 20-30 minutes before cooking. Allow them to come to room temperature. This simple step will help the lamb to cook more evenly.
Pat each side of each lamb chop with a paper towel. Season the lamb chops generously with salt and freshly ground black pepper on both sides. Let them rest at room temperature for about 20 minutes to absorb the seasoning.
In a cast iron skillet, heat the 2 Tablespoons of olive oil and 2 Tablespoons of unsalted butter over medium-high heat. Once the oil is hot, add the lamb chops. Sear each side for about 3-4 minutes until they develop a golden-brown crust. Remove the chops from the skillet and set them aside.
Lower the heat to medium and add the 6 cloves of minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic. Add the 2 Tablespoons freshly chopped rosemary and 1 1/2 teaspoons of whole black peppercorns, stirring to combine.
Pour in the ½ cup of red wine (if using) and let it simmer for a few minutes, scraping any browned bits from the bottom of the skillet. Add the 1 cup of unsalted beef or chicken broth and bring to a gentle simmer.
Return the lamb chops to the skillet, ensuring they're nestled in the flavorful liquid. Cover the skillet with a lid or aluminum foil. Reduce heat to low and let the lamb chops braise for about 20-25 minutes, or until they are tender and cooked to your desired level of doneness.
Remove the lamb chops from the skillet and let them rest for a few minutes. Serve with the rich, aromatic sauce spooned over the top.
How to Store Braised Lamb Chops
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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