Slow-Cooked Lamb Chops With White Wine

1. 1

   Preheat the oven to 300u00b0F

2. 2

   Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.

3. 3

   Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.

4. 4

   Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 11/2 hours.

5. 5

   Remove the lamb and garlic halves from the pan and keep warm.

6. 6

   Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.

7. 7

   Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.

8. 8

   Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.