Baked Lamb Chops And Lentils Recipe

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!

Prep Time 20 mins

Cook Time 85 mins

Calories 447.2 kcal

Protein 45g

Rating Be the first

300

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Baked Lamb Chops And Lentils?

Baked Lamb Chops And Lentils takes about 105 minutes from start to finish — roughly 20 minutes to prepare and 85 minutes to cook.

How many calories are in Baked Lamb Chops And Lentils?

Baked Lamb Chops And Lentils has approximately 447.2 calories per serving, with about 45 g protein, 8 g carbohydrates and 39 g fat.

What ingredients do I need for Baked Lamb Chops And Lentils?

The key ingredients for Baked Lamb Chops And Lentils are Lamb Chops, Dried Rosemary, Garlic, Brown Onion, Water, Dry White Wine. See the full list with measurements above.