Lamb Chops with Onions in a Cauldron

Recipe from Kate Logan
1 hour
0 (0)
Updated 22.12.2022
Not everyone likesthe lamb meat - it is believed that it is tough and has a peculiar flavor. But you just need to know the special nuances of cooking lamb. In this recipe, the meat is stewed for a long time with spices and onion - it turns juicy, soft and very tasty.


  • Lamb (Chops)
    2,1 lbs.
  • Bulb onion
    6 pcs.
  • Salt, dry spices
    to taste
  • Vegetable oil
    12 fl.oz.

Nutrition facts per 100 g

  • Calories

    326.5 kcal

  • Protein

    76.2 g

  • Fat

    53.9 g

  • Carbohydrates

    23.2 g


  • Take 0.35 lbs. of lamb chops, rinse them in cold water, and then blot them with paper towel. Take a hatchet knife and separate each chop to cook the meat faster.

  • Pour oil into a cauldron, let it heat up, add the chops. Use tongs so you don't burn yourself. They will fry instantly, stir to fry evenly on all sides. The meat should lighten a little, you can hold until golden brown, but do not fry too long. Cooking should take about 7 minutes on each side.

  • Fry for about 5-6 minutes over high heat. Add spices and few pinches of salt to the chops and mix everything. Let it fry for 5-7 more minutes.

  • Take an onion, rinse it thoroughly under cold water and peel off the husks. Cut off the top and the root. Cut the onion into rings and put a layer on top of the meat, salt the onion layer, but do not mix. Reduce the heat over vey low heat and cover the cauldron with a lid. Cooking time is 40 minutes.

  • Open the cauldron, increase the heat to the medium and immediately start stirring the onions and chops. Stir for another two or three minutes, until the liquid reduces and the consistency thickens into a sauce.

  • Put on a plate and serve with any side-dish. Preferably with grilled vegetables. You can also find out how to prepare them on our website. Enjoy your meal!


  • The meat is fried very quickly, do not move away from the stove!

  • Cover the lid so that the juice of the vegetables well absorb the meat.

  • It is necessary to blot the washed meat with a paper towel so that when you add the chops to the cauldron the oil will not splash and will not get on your skin.

Bon Appetit!

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