Recipe: Braised Lamb Chops

I know it's summer here where I am, and braising is not usually something you would do in a hot weather, but this one is so easy and fairly quick that it's become an all-season dish in our house. (This is a bastardized version of the Joy of Cooking Braised Lamb Recipe.)

braising pan with a tight-fitting lid
4 lamb shoulder chops (serves 4)
1/4 cup unsalted butter
1 teaspoon olive oil
1 teaspoon Herbes de Provence
4 cloves of garlic, roughly chopped
1 cup white wine
1 cup chicken stock
pinch of salt and pepper

1. Heat the butter and oil on the pan for about two minutes, then add the chops to brown them- about 4 minutes each side. Brown the meat in batches if the pan is not big enough.

2. Remove the meat, then add the garlic and Herbes. Saute for about a minute, or until the garlic browns. Add the white wine, and boil for about 3 minutes (until it's about half a cup). Add the chicken stock, and boil for another 3 minutes.

3. Add the chops, then cover the pan. Lower the heat to "low", and simmer the meat for about 45 to 60 minutes. Check after 10 minutes though, to make sure that the liquid is simmering and not boiling. You can remove the lid the last 10 minutes of cooking if you find that there's too much liquid.

Season to taste. Voila!

Easy peasy, guys:) Anyhoo, here's wishing you all an awesome Wednesday! Happy 4th of July to our American neighbours:)


  1. Un piatto davvero eccezzionale!
    felice giornata a te...ciao

  2. This blog is amazing, great pictures and style !Love it!!!!
    Best Regards
    Miss Margaret Cruzemark

  3. My hubs is a meat and potatoes kind of guy, and I think he'd go ga-ga over this recipe. I'll have to share!

  4. Oh man, this looks so delicious. Can I come over?

  5. Thank you, guys:) Rooth, any time!

  6. That looks yummy !
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  8. It looks yummy.


  9. oh yum!!! that would be a huge hit in my house!!

  10. it looks delicuious!!!
    Just found your blog And I think is so nice!!!
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