Braised Lamb Chops

Braised Lamb Chops

This delicous recipe will warm you up on a cold night.


  • 1 clove garlic, crushed
  • 1/2 cup red wine
  • 2 tbs tomato paste
  • 1 red capsicum, sliced
  • 1 large onion, sliced
  • 1/4 cup parsley, chopped
  • 200g potatoes, cut into chunks
  • 420g can cannellini beans, drained
  • 1/2 tsp mixed herbs
  • 1 1/2 cup beef stock
  • 1 pinch pepper (for seasoning)
  • 2 tbs olive oil
  • 1kg lamb forequarter chops
  • 1 pinch pink salt ground (to taste)
View Method Braised Lamb Chops


  1. Heat half of the oil in a heavy casserole pot. Add chops a few at a time and cook until well browned. Remove all chops from pot.
  2. Heat remaining oil and add onion, capsicum and garlic to pot. Cook for 2 minutes. Stir in combined stock, wine and tomato paste, scraping base of pan to remove sediment. Season with mixed herbs, salt and pepper. Return chops to pot. Cover and simmer over a low heat for 20 minutes.
  3. Add potato pieces to pot, recover and cook for 10 minutes. Stir in beans and cook for 5 minutes. Spoon into deep plates and sprinkle the parsley over.
View Ingredients Braised Lamb Chops
View Method Braised Lamb Chops
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