Updated: Apr 26
Lamb chops are amongst my favorite meats, especially when they are grilled or broiled. This recipe is on the simpler side with elegant flavors. I loved this recipe, for its full of flavor from the herbs. The short braise in the oven with wine makes them tender and delicious.
I have both the River Cottage cookbooks, they were amongst my first cookbooks I bought when I started cooking. The recipes, like this one, are easy to cook but are always flavorful. It is always a joy to cook from this book.
For more recipes from this cookbook click here.
1 large or 2 medium heads of garlic
A little rapeseed or sunflower oil
4 lamb loin chops, chump chops, or Frenched lamb chops
2 tablespoons capers, rinsed
A good handful of thyme sprigs
A few sprigs of rosemary
A small glass of white wine or strong cider
Sea salt and freshly ground black pepper
Set the oven at 220°C/425°F and put an ovenproof dish in to heat up.
Heat a little oil in a large frying pan, add the garlic cloves and fry for a few minutes over a medium heat. Add the chops and brown them lightly on both sides, seasoning as you go.
Transfer to the preheated dish. Remove the garlic cloves from the frying pan too, and scatter them over the chops with the capers and the sprigs of thyme and rosemary, tucking some underneath as well.
Return the pan to the heat and pour in the wine or cider. Let the liquid bubble away, stirring to deglaze the pan, until it has reduced by half. Tip the contents of the pan over the chops, along with a small glass of water. Season well and return the dish to the oven.
Roast for 15-20 minutes, until the meat is cooked through, the fattier edges of the chops are crisping nicely and the garlic cloves are sweet and tender.
Serve with some kind of creamy mash and steamed cabbage or greens.