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Braised Lamb Chops


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Braised Lamb Chops


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Braised Lamb Chops

Enjoy preparing delicious lamb chops during the festive week of Passover and any other time of the year.


  • Prep Time : 15 min
  • Cook Time : 1 hour, 15 min
  • Ready Time : 1 hour, 30 min




  • olive oil
  • 8 shoulder lamb chops, about 3/4" thick
  • 2 small onion, sliced into half moons
  • 2 tablespoons garlic, chopped
  • 2 carrots, diced large
  • 1/2 cup white wine
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon oregano
  • 1 tablespoon fresh rosemary
  • 1 28 oz. can crushed tomatoes
  • kosher salt and freshly ground black pepper


Season the lamb chops with salt and pepper. In a large sauté pan heat the oil and sear the lamb about 4 minutes on each side until browned. Do not overcrowd the pan. Remove each chop to an ovenproof, greased roasting pan. Overlap the chops if needed.

To the same sauté pan, add the onions, garlic and carrots. Cook until the onions are just wilted. Add the white wine, cinnamon, herbs, and tomatoes. Whisk together, while scraping up the bits and pieces from the bottom of the pan. Bring to a simmer and pour over the lamb chops.

Seal the roasting pan tightly with aluminum foil. Bake at 350˚ F. for about 1 hour, or until the meat is tender. Remove from the oven and skim off any fat that has risen to the surface. Serve immediately.


About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com




2 Responses to Braised Lamb Chops

  1. I made the recipe for braised lamb for dinner and it was excellent. Just the right mixture of seasoning. My husband said it was even better the second night over mashed potatoes, the lamb was tenderized by the tomatoes.

    • avatar says: Alison

      So glad you enjoyed the braised lamb! Just like soups and stews, these long, slow braised dishes marry their flavors once they’re allowed to rest overnight. All the more reason to double up the recipe!

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