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Braised Greek-style Lamb Chops
Braised Greek-style Lamb Chops is a modern Fusion recipe for a classic dish of lamb chops braised with onion, garlic and oregano in beef stock that are finished by roasting in the oven. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Braised Greek-style Lamb Chops.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesHerb RecipesBeef RecipesLamb RecipesVegetable RecipesFusion RecipesFusion Recipes
Braised Greek-style Lamb Chops: A modern Fusion recipe for a dish of lamb chops braised with onion, garlic and oregano in beef stock that are finished by roasting in the oven; shown here accompanied by lemon potatoes and salad. Braised Greek-style Lamb Chops, a recipe from modern Fusion Cuisine.
Ingredients:
8 meaty lamb chops
1 onion, chopped
3 garlic cloves, chopped
1 large sprig of fresh oregano
1 sprig of rosemary
1 sprig of thyme
500ml beef stock
olive oil, for frying
salt and freshly-ground black pepper, to taste
Method:
Heat a little oil in a heavy-bases saucepan or cast iron casserole. Season the chops well with salt and black pepper, add to the oil and fry until browned nicely all over. Remove the meat and set aside.
Add the onion, garlic and herbs to the oil remaining in the pan, fry for 2 minutes then return the meat to the pan and pour over the stock. Bring to a boil, reduce to a simmer and cook, covered, for about 30 minutes, or until the meat is tender.
In the meantime, pre-heat your oven to 200°C. Remove the chops from their stewing liquid (reserve this for a sauce if desired) then arrange on a baking tray. Transfer to the oven and roast for about 18 minutes, or until the fat has crisped and the meat is nicely caramelized.
If you would like to serve the braising liquid as a sauce, mix 1 tbsp cornflour (cornstarch) with 2 tbsp water to a slurry. Whisk into the pan juices, bring to a boil, then reduce to a simmer and cook until thickened to your liking. Remove the herbs before serving.
Serve the lamb accompanied by lemon potatoes (potatoes roasted with lemon wedges) and a Greek-style salad.
