Rosemary-and-Garlic Lamb Chops


    • 4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat
    • Coarse salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 10 ounces frozen pearl onions, thawed, drained, and patted dry
    • 2 tablespoons minced garlic (from 4 to 5 cloves)
    • 3 sprigs rosemary
    • 2 tablespoons tomato paste
    • 1/2 cup dry red wine, such as Cabernet Sauvignon
    • 1 1/2 cups low-sodium chicken broth
    • Mashed potatoes, for serving


  • Step 1

    Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.

  • Step 2

    Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.


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