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Slow-Braised Mediterranean Lamb Chops with Garlic, Rosemary & Rustic Tomato Herb Gravy

Tender lamb chops slow-braised in a rich tomato herb gravy with garlic and rosemary, perfect for a comforting Mediterranean dinner.

  • Total Time: 2 hours 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 lamb loin chops
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Fresh rosemary sprigs (for garnish)
  • Salt and pepper to taste

Instructions

  1. Season lamb chops with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb chops in batches, about 3 minutes per side. Remove and set aside.
  3. In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
  4. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, and thyme. Bring to a simmer.
  5. Return lamb chops to the pot, submerging them in the sauce. Cover and reduce heat to low.
  6. Braise for 1.5 to 2 hours, until lamb is tender and falling off the bone.
  7. Adjust seasoning and garnish with fresh rosemary before serving.

Notes

For a deeper flavor, marinate lamb chops in rosemary and garlic overnight. Serve with crusty bread or roasted potatoes.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 450 kcal
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 35 g