Super Simple Braised Lamb Chops – Tender & Flavourful!
Prep Time: 10 minutes
Cook Time: 2 hours
Servings: 4
These Braised Lamb Chops are one of the easiest and most flavorful meals you can make! With no browning required, this recipe is a true set-and-forget dish that transforms inexpensive lamb forequarter chops into a rich, tender meal with a delicious gravy.
Ingredients
- 4 tablespoons plain flour gf works great as well
- 1 tablespoon veggie stock powder or beef, lamb or chicken stock powder
- 2 teaspoons curry powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon prepared mustard any mustard, I used Dijon
- 4 tablespoons white vinegar
- 2 cups water
- 4 tablespoons tomato or BBQ sauce aka ketchup
- 1 teaspoon garlic minced or garlic powder optional
Instructions
- Trim excess fat from the lamb chops and arrange them in a ceramic baking dish.
- In a mixing bowl, whisk together all other ingredients.
- Stir until smooth and most lumps disappear.
- Pour the mixture over the lamb chops, ensuring they are well coated.
- Cover with aluminium foil and refrigerate for at least 1 hour (or up to 2 days).
- Preheat the oven to 180°C (350°F).
- Keep the foil tightly sealed and bake for 1 hour and 45 minutes.
- Remove the foil and increase the heat to 200°C (400°F).
- Bake uncovered for another 15 minutes until the chops are browned.
- Serving Suggestions:
- Serve directly from the baking dish or transfer to a serving platter.
- Pair with potatoes, veggies, rice or pasta noodles and enjoy that incredible gravy!
Video
Notes
- No browning required! Just mix, marinate, and bake for an easy, flavourful meal.
- Great for meal prep! I usually make it in the morning and cook it in the afternoon, which is plenty of time for the flavours to develop. However, you can leave it for up to 2 days in the fridge if you want to make it ahead.
- Gluten-free friendly! Works just as well with gluten-free flour.
- The gravy is the star! If it thickens too much, add a splash of water before serving.