5 from 20 votes
Braised Lamb Chops with Cranberry-Harissa
Braised Lamb Chops with Cranberry-Harissa features thick lamb chops seasoned with a spiced mix including mint and garlic powder, browned, then slowly braised with shallots, white wine, broth, and lemon juice. A tangy cranberry and harissa chutney adds a sweet, spicy contrast to the tender, richly flavored lamb.
Prep Time
15 mins
Cook Time
2 hrs 20 mins
Servings:
8
Calories:
3916 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
Main ingredients
- 8 lamb chops 2-inch thick
- olive oil
- 1 shallot thinly sliced, large
- 1 cup white wine dry
- 1 bay leaf
- 1/2 lemon juice of
- 2 cups broth your choice of beef or vegetable broth
- parsley fresh, for garnish
Spice mix
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp mint more for garnish, dried crushed
Cranberry-Harissa and mint chutney
- 2 cups cranberries
- 1/2 cup brown sugar
- 1/2 tsp rosemary fresh, chopped
- 1 tsp mint dried crushed
- 1/2 lemon juice of
- 1 tsp ginger fresh grated
- 1 cup water more if needed
- 1 tsp harissa paste
Instructions
- Preheat oven to 350 degrees F.
- Prepare the spice mix.
- Spice the lamb chops on all sides generously with the spice mix.
- In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
- Remove lamb momentarily from the cooking skillet.
- In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
- Add lamb back to skillet and let everything cook together for 10 minutes.
- Cover skillet and place in a 350 F-heated oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
- While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
- Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.
Cup of Yum
Notes
- Use high-quality extra virgin olive oil to enhance flavor.
- Turn lamb chops halfway through braising for even cooking.
- Prepare the cranberry-harissa chutney while lamb is cooking to save time.
- Garnish with fresh parsley and extra mint for brightness before serving.
Nutrition Information
Calories
391.6kcal
(20%)
Carbohydrates
20.5g
(7%)
Protein
43.5g
(87%)
Fat
12.3g
(19%)
Saturated Fat
4.9g
(25%)
Polyunsaturated Fat
0.7g
(4%)
Monounsaturated Fat
5g
(25%)
Cholesterol
128.6mg
(43%)
Sodium
280.2mg
(12%)
Potassium
689.9mg
(15%)
Fiber
1.6g
(6%)
Sugar
15.4g
(31%)
Vitamin A
44.5IU
(1%)
Vitamin C
11mg
(12%)
Calcium
48.3mg
(5%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 3916
% Daily Value*
| Calories | 391.6kcal | 20% |
| Carbohydrates | 20.5g | 7% |
| Protein | 43.5g | 87% |
| Fat | 12.3g | 19% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 128.6mg | 43% |
| Sodium | 280.2mg | 12% |
| Potassium | 689.9mg | 15% |
| Fiber | 1.6g | 6% |
| Sugar | 15.4g | 31% |
| Vitamin A | 44.5IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 48.3mg | 5% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.