Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a great way to do something a bit more special to lamb chops.

Ingredients Nutrition


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

Loved the flavours in this tasty lamb dish. I must've had a blonde moment, wasnt sure what I was meant to do with the 2nd half of the it was I only used half the amount and cooked for 1/2 an hour (I used mid loin chops) Delicious.

Evie* September 13, 2006

The flavors of the sauce was incredibly tasty. Due to lack of ingredients, though, I slightly changed it around. Cooking for half the servings posted in this recipe, I didn't have stock available so I added a cube of beef bouillon to 3/4 c of water. I didn't have garlic cloves so I used garlic powder and instead of rosemary, I used italian seasoning. After the chops were done, i put the remaining juices in a saucepan, added cornstarch mixed with cold water & let it boil for a couple of minutes. After it reached a thicker consistency, it was used as a gravy for mashed potatoes. I may not use lamb chops (not a big fan of the meat) but I will use the recipe with other meats.

towers82 June 13, 2009