mediterranean lamb chops

These slowly cooked lamb chops are fall apart tender and are nestled into a lovely vegetable studded red wine and tomato sauce.

Mediterranean Braised Lamb Shoulder Chops

olive oil (divided)

onion (roughly chopped)

carrots (roughly chopped)

garlic

salt and pepper

lamb

mushrooms (such as button, cremini, shiitake)

zucchini

thyme

rosemary (crushed)

red wine

tomato sauce tomatoes

Water or chicken broth (as needed)

parsley

saute the aromatic vegetables

In a , preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat.  Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 5 minutes.  Scrape the mixture into a small bowl.

sear the chops

Season the lamb with salt and pepper on both sides.  Give the skillet a quick wipe with a paper towel (be careful; that skillet is hot!), and return the skillet to the heat.  Add 1 more tablespoon olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.

saute the rest of the vegetables

Add the remaining tablespoon of olive oil to the pan, and then the mushrooms, zucchini, thyme and rosemary.  Sauté until the mushrooms give up their liquid, and that liquid evaporates and the vegetables become tender and slightly golden, about 7 minutes. 

add the meat back and simmer until falling apart tender

Stir in the carrot and onion mixture.   Add the red wine, stir to release and browned bit from the bottom and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture.  Cover the pan, lower the heat to medium low, and let the liquid very gently simmer for 2 hours, until the meat is very, very tender, almost falling apart.  Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.

garnish and serve

Sprinkle the finished dish with the parsley.  Serve the lamb chops with the pan sauce over your choice of starch.

Let's talk easy braised lamb chops, ya'll!  And let me just tell you right now, plan on at least 2-3 chops per person. Lamb chops are small, but they make a GLORIOUS dinner! Step-by-step photos included.

Braised Lamb Chops with Cranberry-Harissa

lamb chops (2-inch thick)

olive oil

shallot,

dry white wine

bay leaf

lemon, juice of

broth (your choice of beef or vegetable broth)

tsp salt

tsp black pepper

garlic powder

tsp dried crushed mint (more for garnish)

cranberries

brown sugar

tsp fresh chopped rosemary

tsp dried crushed mint

ginger

water, more if needed

harissa paste

Spice the lamb chops on all sides generously with the spice mix.

In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.

Remove lamb momentarily from the cooking skillet.

In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.

Add lamb back to skillet and let everything cook together for 10 minutes.

Cover skillet and place in a 350 F-heated oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.

While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.

Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.

Lamb would definitely be the official meal of Australia followed closely by beef.  We've got family coming on Saturday and who'll stay until after Christmas.  Live in a tourist spot near the ocean and see what happens.  :)  We're having seafood and salads to beat the 100F heat.  Love these lamb chops!

This seriously looks like THE best lamb dish ever! Gorgeous!

I LOVE  a good chutney and I have never seen a cranberry and harissa flavoured one before... you definitely can consider I will be making it Suzy, thanks for the awesome idea!

Totally love this recipe.  Slow cooked lamb is my favourite and the chutney is inspired.

My local Wegmans had Veal Shanks half off so used those instead of lamb.  I only served with the lemon wine sauce.  This dish was AMAZING!!  The meat fell right off the bone. ( I baked for 1 1/2 hours)  Thank you for sharing.  My family loved this!!

I'm in Michigan! Moved from kalamazoo to up in the thumb last year after getting married.  Where were you? Aren't you just smitten with the mitten!?

I had a Shawarma recipe but needed to know info on braising loin chops.  I appreciated this info.
Turned out fabulous served over wild and long-grain rice with zhoug and parsley-pickled onion sides.

These slowly cooked Mediterranian-style lamb chops are fall apart tender and nestled into a lovely vegetable-studded red wine and tomato sauce.

Mediterranean-Braised Lamb Shoulder Chops

olive oil ((divided))

onion ((roughly chopped))

carrots ((roughly chopped))

salt and pepper ((to taste))

mushrooms

rosemary ((crushed))

Water or chicken broth ((as needed))

In a large skillet, preferably cast-iron, heat 1 tablespoon of the olive oil over medium-high heat. Add the onion, carrots, and garlic, and season with salt and pepper. Sauté until everything is tender and starting to brown, about 5 minutes. Scrape the mixture into a small bowl.

Season the lamb with salt and pepper on both sides. Give the skillet a quick wipe with a paper towel (be careful; that skillet is hot!), and return the skillet to the heat. Add 1 more tablespoon of olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.

Add the remaining tablespoon of olive oil to the pan, and then the mushrooms, zucchini, thyme, and rosemary. Sauté until the mushrooms give up their liquid, that liquid evaporates, and the vegetables become tender and slightly golden, about 7 minutes. 

Stir in the carrot and onion mixture. Add the red wine, stir to release any brown bits from the bottom, and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture. Cover the pan, lower the heat to medium-low, and let the liquid very gently simmer for 2 hours, until the meat is very, very tender, almost falling apart. Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.

Sprinkle the finished dish with the parsley. Serve the lamb chops with the pan sauce over your choice of starch.

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