Braised Moroccan Lamb Chops Recipe

Name: Braised Moroccan Lamb Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1 tsp. salt, plus more, to taste; 4 lb. lamb shoulder chops, each about 1 inch thick, trimmed of excess fat; 3 Tbs. olive oil; 1 yellow onion, finely chopped; 1 tsp. ground cumin; 1 tsp. paprika; 2 cups beef broth; Juice of 1 lemon; 1 1/2 cups green olives, well drained, pitted if desired; Freshly ground pepper, to taste; 1/2 cup minced fresh mint

Servings: persons

1/4 cup all-purpose flour
1 tsp. salt, plus more, to taste
4 lb. lamb shoulder chops, each about 1 inch thick, trimmed of excess fat
3 Tbs. olive oil
1 yellow onion, finely chopped
1 tsp. ground cumin
1 tsp. paprika
2 cups beef broth
Juice of 1 lemon
1 1/2 cups green olives, well drained, pitted if desired
Freshly ground pepper, to taste
1/2 cup minced fresh mint

1
Brown the lamb
2
On a large plate, stir together the flour and the 1 tsp. salt. Coat the lamb chops evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture.
3
In a large fry pan over medium-high heat, warm the olive oil. Working in batches if needed, add the lamb chops and cook, turning once, until browned, about 3 minutes per side. Transfer the chops to a slow cooker.
4
Make the sauce
5
Pour off all but about 1 Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add the onion and saute until translucent, 2 to 3 minutes. Sprinkle with the cumin, paprika and reserved flour mixture and saute briefly, just until fragrant. Pour in the broth and lemon juice. Increase the heat to high, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour the contents of the pan over the lamb.
6
Braise the lamb
7
Cover and cook until the lamb is very tender, 3 to 4 hours on high or 6 to 8 hours on low according to the manufacturer's instructions. About 1 hour before the lamb is ready, add the olives.
8
When the lamb is ready, transfer it to a platter and cover with aluminum foil. Skim off any excess fat from the surface of the sauce. Season the sauce with salt and pepper and stir in the mint. Leave the chops on the platter or transfer to individual plates. Spoon the sauce with the olives and mint over the lamb and serve immediately. Serves 6 to 8.

2049

kcal

Calories

171

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup all-purpose flour, 1 tsp. salt, plus more, to taste, 4 lb. lamb shoulder chops, each about 1 inch thick, trimmed of excess fat, 3 Tbs. olive oil, and more.

Yes, Braised Moroccan Lamb Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Moroccan Lamb Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions