Baked Lamb Chops And Lentils Recette

Transform humble lamb chump chops into a decadent French-inspired feast! This recipe, adapted from a classic pot roast, uses a simple yet flavorful technique to render even the toughest cuts incredibly tender. The rich, garlicky sauce, infused with rosemary, thyme, and a hint of chili, perfectly complements the earthy lentils and tender lamb. Serve with your favorite sides like green beans and creamy mashed potatoes for a complete and unforgettable meal. Prepare to impress!

Préparation 20 min

Cuisson 85 min

Calories 447.2 kcal

Protéines 45g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Lamb Chops And Lentils

4 lamb chops
1 1/2 teaspoons dried rosemary
3 cloves garlic, minced
1 brown onion, chopped
1 1/2 cups water
1/2 cup dry white wine
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/2 teaspoon red pepper flakes
1 1/2 cups brown lentils
1 (28 ounce) can crushed tomatoes
1 tablespoon olive oil
salt to taste
freshly ground black pepper to taste

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Comment préparer Baked Lamb Chops And Lentils

Preheat oven to 425°F (220°C).
Trim excess fat from lamb chops, leaving a small amount for browning. Season with salt and pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over high heat. Brown lamb chops well on both sides (about 2-3 minutes per side).
Remove chops from skillet and set aside.
Add chopped onions to the skillet and cook until softened and translucent, adding a splash of water if needed (about 5 minutes).
Transfer onions to a large, lidded casserole dish.
Sprinkle rosemary over the onions, then top with minced garlic.
Place lamb chops on top of the onion and garlic mixture in the casserole dish.
In the same skillet, add the water, red wine, oregano, thyme, and red pepper flakes. Bring to a boil, scraping up any browned bits from the bottom.
Stir in lentils and bring to a boil again.
Reduce heat to low, cover, and simmer for 5 minutes.
Add canned tomatoes to the lentil mixture, bring back to a simmer, and season with salt and pepper to taste.
Transfer the lentil mixture from the skillet into the casserole dish, carefully pouring around the lamb chops. Do not mix.
Cover the casserole and bake in the preheated oven for 50-60 minutes, or until the lamb is very tender and almost falls off the bone.
Remove from oven, let stand, covered, for 10 minutes before serving. Adjust seasoning as needed.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

22g

Fat

56g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes European French Mediterranean Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Beans Lamb Sheep Dietary Low Sodium Low Carb Lentils Low In Something Meat 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Baked Lamb Chops And Lentils ?

Baked Lamb Chops And Lentils prend environ 105 minutes du début à la fin — environ 20 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Baked Lamb Chops And Lentils ?

Baked Lamb Chops And Lentils contient environ 447.2 calories par portion, avec environ 45 g de protéines, 8 g de glucides et 39 g de lipides.

De quels ingrédients ai-je besoin pour Baked Lamb Chops And Lentils ?

Les principaux ingrédients de Baked Lamb Chops And Lentils sont Lamb Chops, Dried Rosemary, Garlic, Brown Onion, Water, Dry White Wine. Consultez la liste complète avec les quantités ci-dessus.