Super Tender Red Wine Braised Lamb Chop Loins.

Super Tender Red Wine Braised Lamb Chop Loins is a truly indulgent dish that combines the rich flavors of succulent lamb with the deep complexity of a red wine reduction. The lamb chop loins are seared to perfection, locking in their natural juices and creating a crispy exterior that gives way to a melt-in-your-mouth tenderness.

The red wine braise enhances the flavor of the lamb, infusing it with a luscious, savory essence that complements the meat beautifully. As the lamb slowly simmers in the red wine sauce, it absorbs all the rich flavors, resulting in a dish that is both luxurious and comforting.

Each bite of these Super Tender Red Wine Braised Lamb Chop Loins is a symphony of flavors, with the tender meat, aromatic red wine reduction, and hints of herbs and spices all coming together to create a truly unforgettable dining experience. Perfect for a special occasion or a romantic dinner, this dish is sure to impress even the most discerning of palates.


  • • 4 lamb chop loins
  • • 2 tablespoons olive oil
  • • 1 onion, chopped
  • • 3 garlic cloves, minced
  • • 1 carrot, chopped
  • • 1 cup red wine (such as Cabernet Sauvignon or Merlot) ****Substitute with 1 cup of broth or water
  • • 1 cup beef or vegetable broth
  • • 2 tablespoons tomato paste
  • • 1 teaspoon dried thyme
  • • Salt and pepper to taste
  • • Chopped fresh parsley for garnish (optional)


 Preheat your oven to 350°F (175°C).

 Season the lamb chop loins with salt and pepper on both sides.

 Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the lamb chop loins and sear them for about 2-3 minutes on each side until browned. Remove the lamb chops from the skillet and set aside.

 In the same skillet, add the chopped onion, garlic and carrots. Sauté for about 5 minutes until they start to soften.

 Add the red wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes until it reduces slightly.

 Stir in the tomato paste, dried thyme, and beef or vegetable broth. Bring the mixture to a simmer.

 Return the lamb chop loins to the skillet, nestling them into the liquid. Cover the skillet with a lid or aluminum foil.

 Transfer the skillet to the preheated oven and bake for about 1 hour, or until the lamb chop loins are tender and cooked to your desired level of doneness.

 Once the lamb chops are done, remove them from the oven and let them rest for a few minutes.

 Serve the lamb chop loins hot, spooning some of the braising liquid over the top. Garnish with chopped fresh parsley if desired.


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