SLOW BRAISED ROSEMARY + THYME LAMB CHOPS

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice maintains sweetness without alcohol.

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are leaner, while pork chops are more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more affordable but less aromatic.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Season lamb chops with salt and black pepper.

Sear lamb chops in the skillet for 3-4 minutes on each side until browned.

Remove lamb chops and set aside.

Add chopped onion, carrots, and celery to the skillet; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in red wine, scraping up any browned bits from the skillet; simmer for 2-3 minutes.

Add beef broth, rosemary, thyme, and bay leaves; bring to a simmer.

Return lamb chops to the skillet, ensuring they are submerged in the liquid.

Cover and reduce heat to low; braise for 1.5 to 2 hours until lamb is tender.

Remove lamb chops and keep warm; strain the braising liquid into a saucepan.

Simmer the strained liquid over medium heat until reduced by half, about 10-15 minutes.

Whisk in butter and lemon zest for richness.

Serve lamb chops drizzled with the sauce and garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens