Provençal Braised Lamb Chops
Provençal Braised Lamb Chops is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 375°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 375°F with rack in middle.
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total).
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute.
Transfer with a slotted spoon to a plate.
Brown chops in 2 batches, turning once, about 4 minutes total per batch.
Transfer to a plate.
Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes.
Add wine and bring to a boil, scraping up brown bits, then remove from heat.
Peel potatoes and slice about 1/8 inch thick.
Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions.
Scatter garlic, thyme, and olives over onions, then top with lamb chops.
Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.