Recipe from Kate Logan
Lamb Chops Stewed in Own Juice
Cooking time: 2 h.
Servings 6
A very simple but delicious and hearty dish. It can be served with boiled potatoes, as the broth will be a very tasty gravy, or it can be served as a separate dish, as the vegetables can serve as a good side dish. When you cook the lamb this way, the meat just melts in your mouth! And you'll never guess that it's lamb!


  • Lamb chops
    2,1 lbs.
  • Bulb onion
    6 pcs.
  • Garlic
    6 cloves
  • Salt and any dry spices
    to taste
  • Olive oil (or vegetable oil)
    12 tbsp.

Nutrition facts per serving

  • Calories

    520.1 kcal

  • Protein

    50.1 g

  • Fat

    42.3 g

  • Carbohydrates

    21.4 g


  • Separate with a knife and wash the chops, transfer to a pan, pour a little olive oil on them, cover with the pilled and diced onions, cover and simmer over medium heat for 10-15 minutes, so that the meat and onions release their juice.

  • Now reduce the heat, add salt, spices to taste, squeeze the garlic, mix everything and leave to stew over low heat for about an hour. Then, turn the chops on the other side and leave for another 30-40 minutes.

  • That's all! The chops are ready! Serve with mashed potatoes, pour with melted fat from meat on top with onions and garlic!


  • Don't open the lid during cooking to keep the food juicy.

  • The color of the meat should be light red, the fat should be white and not crumbly. Dark red color, yellow fat veins, yellow joints indicate that this ram is old. Preferably, the meat should be soft. Give it a smell, and if you don't like it, avoid this piece of meat.

  • Strong semi-sweet wine, dark tart beer, cognac will do well with the lamb meat. If you like low-fat and slightly dried meat, choose light drinks, with a small degree.

Bon Appetit!

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