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Prep 45 mins
Cook 1 hr 45 mins
Create this knock-out dish of slow-cooked lamb infused with a tempting trio of garlic, rosemary and wine.
- Preheat the oven to 300°F
- Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary.
- Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads.
- Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 1½ hours.
- Remove the lamb and garlic halves from the pan and keep warm.
- Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins.
- Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time.
- Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.
We used 10 chump chops and fresh thyme. Left out 1 tablespoon of olive oil for the start of the recipe. Also completely left out the butter at the end for the sauce. Makes enough sauce to save for two meals as gravy for pork or chicken. We didn't use the extra oil/butter as our 'Dorper' lamb is usually a bit on the fatty side. But thanks for a different take on slow cooked lamb :)