Lamb Loin Chops

Perfectly seared outside and tender and juicy inside, these lamb loin chops are insanely rich and succulent. Plus, the herby sauce they cook in is spectacular. This is the perfect dish for a stay-in date night or a special treat for the whole family.

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 263kcal

Author Imma

Ingredients

8-9 bone-in lamb loin chops, about 1-inch thick
Salt and pepper to taste
2 tablespoons cooking oil
2 large stalks celery, chopped (about ½ cup)
1 tablespoon garlic, minced
2 teaspoons rosemary, minced
2 teaspoons thyme, minced
1 large onion, diced
2 bay leaves
1 large carrot (peeled and diced)
2 tablespoons tomato paste
1 cup dry red wine (or sub with extra beef broth)
1 tablespoon Worcestershire sauce
1-2 teaspoons beef bouillon powder (optional)
2-3 cups beef broth (or water)
Salt and pepper to taste

Instructions

Season chops with salt and pepper. Set aside.
Heat your oil over medium-high heat in a large cast-iron or Dutch oven. Sear the lamb loin chops in the hot oil, turning to brown on all sides. Remove and set aside.
Add the celery, garlic, thyme, rosemary, onion, bay leaf, and tomato paste to the same pan. Cook, stirring frequently, until the onions are wilted and lightly browned. Add carrots and tomato paste and continue stirring for about a minute.
Pour in wine and stock, followed by Worcestershire sauce and beef bouillon powder. Lightly season with salt and pepper. Remember, you can adjust the salt as you go halfway through cooking.
Return lamb loins to the pot, bring to a boil, then cover with the lid and place in the oven. Braise slowly at 275-300℉/135-150℃ for 2 hours or until the lamb is tender and succulent. Check on the lamb loin once or twice, adding more stock if needed. Adjust seasonings to taste.
Turn the oven off, remove from heat, throw out the bay leaf, and serve.

Notes

Go easy on the salt at the beginning of this recipe because the beef bouillon may add some extra saltiness. About halfway through the cooking, give the sauce a taste test and add more salt if needed.
A couple of things about searing you should know so that you get that nice brown crust on the outside of your chops. First, make sure the pan and oil are hot before adding the chops. If the oil is shimmering, getting a nice sear on each side will only take a few minutes. Plan on 2-4 minutes for each side. The temperature of your oven is also essential, so get your oven good and hot before putting your lamb loin chops in.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition