Ingredients:
4 lamb loin chops
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1/2 cup dry red wine
1/2 cup beef or chicken broth
1 tsp dried oregano
1 tsp dried thyme
1 tsp rosemary (fresh chopped or dried)
Optional: pinch of red pepper flakes for heat
Fresh parsley or basil, for garnish
Instructions:
1. Season the Lamb Chops:
Pat lamb chops dry and season both sides generously with salt and black pepper.
2. Sear the Lamb:
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add lamb chops and sear for 2–3 minutes per side until nicely browned. Remove and set aside.
3. Sauté Aromatics:
In the same pan, reduce heat to medium. Add the chopped onion and sauté until softened, about 4–5 minutes. Add garlic and cook for another 30 seconds until fragrant.
4. Deglaze and Simmer Sauce:
Stir in tomato paste and cook for 1 minute. Pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
5. Add Tomatoes & Herbs:
Add crushed tomatoes, broth, oregano, thyme, rosemary, and red pepper flakes (if using). Stir well to combine.
6. Return Lamb and Braise:
Nestle the seared lamb chops back into the sauce. Cover and reduce heat to low. Simmer gently for 45 minutes to 1 hour, or until lamb is tender and sauce is rich and flavorful. Stir occasionally.
7. Finish and Serve:
Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or basil. Serve with crusty bread, rice, mashed potatoes, or over creamy polenta.
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