Most often we grill tender Lamb Loin Chops, but they are also remarkable when braised. Succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.
Braised Lamb Loin Chops
Perfect for winter days and definitely company worthy. And a nice change from grilled Loin Chops, a very tender cut to begin with.
Ingredients
- 4 627 gr Loin Chops 0 CHO
- Salt and pepper 0 CHO
- 1 TBSP olive oil 0 CHO
- ¼ cup 30 gr red onion, chopped 3 CHO
- ½ cup 55 gr celery, chopped 1 CHO
- ½ cup 60 gr carrot, chopped 4 CHO
- 2 TBSP 30 gr Tomato paste 4 CHO
- 1 cup dry red wine 6 CHO
- 1 cup beef stock 0 CHO
- ½ TBSP French’s Gluten Free Worcestershire Sauce 1.5 CHO
- 1 large rosemary sprig 0 CHO
- 4 – 6 thyme sprigs 0 CHO
- ¼ cup 9 gr parsley, chopped 0 CHO
TOTAL CHO 19.5 CHO
- TOTAL WEIGHT 437 GRAMS
- 19.5 CHO DIVIDED BY 437 GRAMS = .044 CHO/GRAM
- 1 TBSP = 13 GRAMS .044 CHO x 16 GRAMS .704 CHO/TBSP
- ¼ CUP = 4 TBSP .704 CHO x 4 2.81 CHO/1/4 CUP
Instructions
- Pre heat oven to 275.
- Lightly salt and pepper each chop.
- Heat oil in Dutch Oven on high heat and sear Lamb Loin Chops until brown on each side, about 5 minutes total.
- Remove chops and set aside.
- Reduce heat to medium low and add garlic, celery, carrot and onion. Suate until onions are translucent and not yet browned.
- Next add Tomato paste and stir.
- Add red wine, stock, Worcestershire, chopped parsley and bay leaf; stir to incorporate.
- Return chops to the Dutch oven and place the rosemary and thyme sprigs on top.
- Cover and braise in the oven for 2 hours.
- Let rest uncovered for 5 minutes and remove any stems from the herbs.
- Serve immediately. Delicious leftover as well.
