braised lamb chops

Submitted by chia2160

"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"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 29.58 ml olive oil
• 6 round bone lamb chops
• 1 onion, sliced
• 1 vidalia onion, sliced
• 3 clove garlic, sliced
• cumin (optional)
• salt and pepper
• 14.79 ml sage
• 2.46 ml rosemary
• 4.92 ml thyme
• 4.92 ml oregano
• 4.92 ml parsley
• 118.29 ml white wine
• 236.59 ml water

directions

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.

Reviews

[Kim in Walnut Creek]

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!

 

[Jen T]

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:)

 

[Derf2440]

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.

 

[Ms B.]

These were incredible. I used only vidalia onions and loved the sweetness they added to the sauce. Hubby was late for dinner, and I had to add a bit more wine and water in order to keep the lamb moist while simmering. But, even with the increased simmer time, the lamb was moist, tender, flavorful and delicious. I served this with a simple herbed couscous and steamed snow peas. It was a fabulous dinner.

 

[Christina S.]

Medium high temps is too high for olive oil. It was smoky and my onions burned almost immediately. Next time I’ll use an oil that cooks better at that temperature.