Glazed Lamb Chops with Cranberry
Juicy lamb chops are elevated with a tantalizing cranberry and red wine glaze, creating a perfect balance of savory and sweet. The fragrant rosemary and caramelized vegetables add depth to this decadent dish that's perfect for a special occasion or a cozy dinner at home. Serve this dish with mashed potatoes or crusty bread to soak up the rich glaze!
ingredients
- 2 tablespoons plain (all-purpose) flour
- 2 tablespoons olive oil
- 8 lamb forequarter chops (4.4 lbs)
- ½ cup whole cranberry sauce
- 1 tablespoon wholegrain mustard
- ½ cup dry red wine (4 oz)
- ⅔ cup chicken stock (6.8 oz)
- 1 large red onion (10.6 oz), sliced thinly
- 2 stalks celery (10.6 oz), trimmed and sliced thickly
- 2 sprigs fresh rosemary
steps
- 1.
Preheat oven to 300°F (150°C).
- 2.
Season lamb chops with salt and pepper, then dust lightly with flour, shaking off excess.
- 3.
In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear lamb chops for 3-4 minutes per side until browned. Remove and set aside.
- 4.
In the same skillet, add sliced red onion and celery, cooking until softened (about 5 minutes).
- 5.
Stir in cranberry sauce, mustard, red wine, and chicken stock; bring to a simmer.
- 6.
Return lamb chops to the skillet, adding rosemary sprigs on top.
- 7.
Cover the skillet and transfer to the oven. Roast for 3 hours until lamb is tender and glazed.
- 8.
Remove lid and bake for an additional 30 minutes to thicken the sauce if desired.
- 9.
Let rest for 10 minutes before serving.
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