Recipe from Kate Logan
Braised Lamb Chops
Cooking time: 3 h. 20 min
Servings 2
This dressy, very flavorful and delicious dish can decorate any holiday table. If you are bored with traditional dishes or have no time to deal with them, then this meat is perfect for a hot meal. Not at all troublesome, quick, tasty, restaurant dish comes from the French cuisine.


  • Lamb (Chops)
    0,7 lbs.
  • Carrot
    2 pcs.
  • Bay leaf
    4 leaves
  • Bulb onion
    4 pcs.
  • Big red Tomatoes
    4 pcs.
  • Salt, pepper, spices
    a pinch
  • Verdure
    to taste
  • Vegetable oil
    4 tbsp.

Nutrition facts per serving

  • Calories

    245.5 kcal

  • Protein

    25.7 g

  • Fat

    38.4 g

  • Carbohydrates

    17.1 g


  • Cut off all the fat and tendons under the ribs so that only the flesh remains. Wash the chops, cut them into medium-sized pieces.

  • Put the meat in a pot, cover with cold water so the meat was covered on a half, add peeled and diced pepper, bay leaf and salt (a few pinches), a small peeled and cut/grated carrot and an onion there(if you don't like the onion, you can also grate it, so it won't feel in your mouth but give it's juice to the meat). Close with a lid and simmer for 2.5-3 hours over low heat.

  • Peel and cut the large bulb onion, fry until golden-brown. You can also grate it and fry as usual.

  • Drain the broth from the pot. Mix the chops with onion in a pan and fry for 10-15 minutes until meat's golden brown.

  • Cut the tomatoes in half, grate them. Add to the chops. Simmer for another 5-7 minutes over medium heat with no lid.

  • Done! Serve with any side dish as mashed potatoes, fresh vegetables and so on. Sprinkle everything with chopped herbs to your taste.


  • The leftover broth can be used to prepare another hot dish.

  • It is better to eat dishes made of young lamb right away. When stored in the refrigerator, the specific smell returns

  • Try to cut the fat out of the half-finished product, as that is the source of the odor.

Bon Appetit!

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