Baked Lamb Chops And Lentils Recipe

Ingredients for Baked Lamb Chops And Lentils

• Lamb Chops
• Dried Rosemary
• 6-8 cloves garlic, minced (adjust to taste)
• Brown Onion
• 1/2 cup water
• Dry White Wine
• Dried Oregano
• Dried Thyme
• Chili Powder
• Brown Lentils
• Crushed Tomatoes

How to Make Baked Lamb Chops And Lentils

1. Preheat oven to 425°F (220°C).
2. Trim excess fat from lamb chops, leaving a small amount for browning. Season with salt and pepper.
3. 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).
4. Remove chops from skillet and set aside.
5. Add chopped onions to the skillet and cook until softened and translucent, adding a splash of water if needed (about 5 minutes).
6. Transfer onions to a large, lidded casserole dish.
7. Sprinkle rosemary over the onions, then top with minced garlic.
8. Place lamb chops on top of the onion and garlic mixture in the casserole dish.
9. 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.
10. Stir in lentils and bring to a boil again.
11. Reduce heat to low, cover, and simmer for 5 minutes.
12. Add canned tomatoes to the lentil mixture, bring back to a simmer, and season with salt and pepper to taste.
13. Transfer the lentil mixture from the skillet into the casserole dish, carefully pouring around the lamb chops. Do not mix.
14. 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.
15. Remove from oven, let stand, covered, for 10 minutes before serving. Adjust seasoning as needed.