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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.

Course Entertaining, Main Course
Cuisine Mediterranean
Keyword Beef Stock, Carrots, Celery, Lamb Loin Chops, Red Wine, Rosemary, Thyme

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

  1. Pre heat oven to 275.
  2. Lightly salt and pepper each chop.
  3. Heat oil in Dutch Oven on high heat and sear Lamb Loin Chops until brown on each side, about 5 minutes total.
  4. Remove chops and set aside.
  5. Reduce heat to medium low and add garlic, celery, carrot and onion. Suate until onions are translucent and not yet browned.
  6. Next add Tomato paste and stir.
  7. Add red wine, stock, Worcestershire, chopped parsley and bay leaf; stir to incorporate.
  8. Return chops to the Dutch oven and place the rosemary and thyme sprigs on top.
  9. Cover and braise in the oven for 2 hours.
  10. Let rest uncovered for 5 minutes and remove any stems from the herbs.
  11. Serve immediately. Delicious leftover as well.