One-Pan Red Wine Braised Lamb Chops
Ingredients
- 1 tbsp olive oil
- 1 rack of lamb - cut into individual chops (about 8 chops)
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 2 medium carrots - cut into bite-sized pieces
- 1/4 cup dry red wine
- 1½ cup unsalted chicken stock
- 1½ tsp cornstarch
- 2 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp smoke paprika
- 1 tsp Italian seasoning
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- chopped parsley - for garnish
Instructions
Sear the lamb:
- Heat the olive oil in a large sauté pan or cast iron braiser over medium-high heat. Add the lamb chops in an even layer and sear for about 3 minutes per side, until nicely browned. Remove lamb chops from pan and set aside.
Sauté the aromatics:
- Reduce heat to medium-low. Add a little more oil if needed, then add the diced onions and minced garlic. Sauté for 1-2 minutes until softened and fragrant.
Deglaze the pan:
- Pour in the wine to deglaze the pan, scraping up any brown bits from the bottom.
Build the base:
- Stir in the cornstarch, tomato paste, garlic powder, smoked paprika, Italian seasoning, thyme, salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant and well combined.
Braise:
- Slowly pour in the chicken stock and bring it to a simmer. Stirring to loosen any browned bits from the bottom of the pan. Bring to a gentle simmer, then add the carrots. Nestle the lamb chops back into the pan and spoon some of the sauce over the top. Cover with a lid and simmer on low for about 1 hour, until the lamb is tender.
Finish:
- Garnish with chopped parsley. Serve warm over mashed potatoes or steamed rice. Enjoy!
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