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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!
- 6 bone-in lamb loin chops
- kosher salt
- black pepper
- 2 tbsp. olive oil
- about 1/4 cup flour (use arrowroot starch if Whole30)
- small pinch of cayenne pepper
- 1 yellow onion, diced
- 4 cloves of garlic, smashed
- 1 cup chicken broth
- 1/2 cup red wine
- 1 tsp. dried oregano
- 1 bay leaf
- 2 tbsp. dijon mustard
- Preheat oven to 300 degrees.
- Salt and pepper both sides of the lamb generously.
- 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.
- 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.
- Add onions to the dutch oven with the smashed garlic. Saute until onions have softened, about 4 minutes.
- Add in chicken broth, red wine, mustard, oregano and bay leaf, stir until well combine and scrape up any brown bits in the bottom.
- Nestle lamb back into the sauce. Place in oven at 300 and cook for 2 hours.
- Serve over mashed potatoes and with a greek salad for a complete meal!
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.
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.
Is the Dutch Oven covered during the 2 hours of cooking time?
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.