Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

Ingredients Nutrition


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

I made these when my mother-in-law visited. She's a great cook and doesn't impress easily. We all loved them! I found the recipe a bit heavy on the onions but simply didn't include them all on the serving platter. Next time I would stick with the sweet onions and skip the regular onions. I will definitely make these again!

Kim in Walnut Creek April 25, 2003

Nice blend of flavours. I used lamb steaks and they turned out very tender. I also added in 1 diced carrot and 1 sliced courgette when I added the steaks back to the pan to save cooking any other ishes. I served these on couscous. Thanks for a keeper:)

Jen T July 11, 2005

Excellent lamb chops, thanks Chia!! I used shoulder chops. We loved the spices with the onions. The only onion I had in to use was a big reg one, so I just used it and left the regular onion out. The chops were succulent and tender, thanks for sharing a good one, we will be doing these ones again.

Derf November 27, 2004