Braised lamb chump chopes [chop d'agneau braisees ]


  • 23 tablespoons olive oil, divided
  • 2 medium onions, halved, sliced to 1/4-inch thickness
  • 4 to 6 lamb shoulder chops
  • 4 cloves garlic, minced
  • 1 cup dry red wine, such as a cabernet or pinot
  • 3 tablespoons Dijon mustard, good quality or similar gourmet mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh rosemary, or about 1 teaspoon dried crumbled rosemary


    step 1

    Preheat the oven to 300 F. Put 2 tablespoons of the olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat.

    step 2

    Cook the onions, stirring frequently, until lightly browned. Remove to a plate.

    step 3

    Add the remaining 1 tablespoon olive oil and the chops―in batches, if necessary―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side.

    step 4

    Add the garlic and cook for 1 more minute.

    step 5

    Add the onions back to the pot with the lamb and garlic.

    step 6

    In a bowl or 2-cup measuring cup, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with a spoon or whisk.

    step 7

    Pour over the lamb mixture.

    step 8

    If the pot isn't oven safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.

    step 9

    Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender.

    step 10

    Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.