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As you guys have probably already noticed, me and my Dutch Oven are best friends! It seriously makes cooking easy and just so much tastier! I love whipping up dinner while my girls are napping and popping it in the oven, that way when it is dinner time I can just pop it right out and no sweat during the busy night time! And this One-Pot Greek Braised Lamb takes all the pressure out of dinner without compromising on taste.

Lamb is one of my favorite proteins. I just love the flavor of it and my body literally craves it all of the time!!! I wanted to change things up from my typical lamb dishes (here and here) and braise some lamb in my dutch oven this time. Holy fabulous! The flavor in this One-Pot Greek Braised Lamb is great and it’s definitely one I will continue to make in my kitchen! I hope you enjoy!

One Pot Greek Braised Lamb
Serves 6
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Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 min
Total Time
2 hr 15 min
  1. 6 bone-in lamb loin chops
  2. kosher salt
  3. black pepper
  4. 2 tbsp. olive oil
  5. about 1/4 cup flour (use arrowroot starch if Whole30)
  6. small pinch of cayenne pepper
  7. 1 yellow onion, diced
  8. 4 cloves of garlic, smashed
  9. 1 cup chicken broth
  10. 1/2 cup red wine
  11. 1 tsp. dried oregano
  12. 1 bay leaf
  13. 2 tbsp. dijon mustard
  1. Preheat oven to 300 degrees.
  2. Salt and pepper both sides of the lamb generously.
  3. In a small bowl, combine flour, a pinch of salt and a little dash of cayenne (optional), toss to combine. Press all sides of the lamb into the flour so that it is lightly coated in flour.
  4. Heat olive oil over med-high heat in a dutch oven. Sear one side of lamb until browned, about 3 minutes, flip and do other side. Remove from dutch oven and onto a plate, set aside.
  5. Add onions to the dutch oven with the smashed garlic. Saute until onions have softened, about 4 minutes.
  6. Add in chicken broth, red wine, mustard, oregano and bay leaf, stir until well combine and scrape up any brown bits in the bottom.
  7. Nestle lamb back into the sauce. Place in oven at 300 and cook for 2 hours.
  1. Serve over mashed potatoes and with a greek salad for a complete meal!
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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  1. Delicious! I’ve used this recipe several times as is. The only thing I’ve done is to double it to make more. Oh, and I cook in the oven for about 90 minutes instead of two hours, most of the time. Thanks for sharing this.

  2. Wow. This is an excellent lamb loin chop recipe. I followed your recipe, but adjusted the quantity of ingredients as I had eight thickly sliced loin chops – there was absolutely no way that a cup of chicken broth, and half-cup of wine, would even remotely cover the chops. And, added additional smashed garlic… well, just because.

    That being said: the sauce took longer to reduce (closer to an hour simmering) due to the volume I needed to cover the chops, and because I chose to not add an additional thickener – but, holy moly, was it worth it!

    I’m thinking of using the sauce ingredients (substituting chicken stock for beef) when I make a stew.

    I also really liked this recipe because it did not require me to marinate the chops.

    In a nutshell: easy-peasy, delicious, and even better the next day. Absolutely making this recipe again, and again, and again.

  3. This is the best lamb chop recipe I’ve ever tried! It’s so easy to make and my whole family loves it. My 1 year old baby even enjoys this meal because the lamb comes out so incredibly tender and flavorful.