Ingredients:

  • 4 lamb shoulder chops (about 6 oz/170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 cup dry red wine (120ml)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup chicken broth (240ml)
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season lamb chops generously with salt and pepper. Sear on both sides until golden brown, about 3-4 minutes per side. Remove lamb from the pot and set aside.
  2. Add chopped onion to the Dutch oven and cook until softened, about 5 minutes. Add minced garlic, rosemary, and thyme; cook for another minute until fragrant.
  3. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2 minutes to reduce the wine slightly. Add diced tomatoes, chicken broth, and lemon juice.
  4. Return lamb chops to the Dutch oven, nestling them into the sauce. Bring to a simmer, then cover the pot with a lid.
  5. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Cook for 2.5 - 3 hours, or until the lamb is fork-tender.
  6. Remove the lamb chops from the Dutch oven and let them rest for 10 minutes before serving. Garnish with fresh parsley, if desired.