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
8g
