Super Tender Red Wine Braised Lamb Chop Loins.


• 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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