As you may have noticed, my Dutch oven and I are best friends. A good Dutch oven makes cooking simpler and more flavorful—perfect for busy evenings when you want a hands-off dinner that still tastes special. I love preparing a meal while my kids nap, placing the pot in the oven, and then serving it straight from the pan when dinnertime arrives. This One-Pot Greek Braised Lamb removes the stress from weeknight cooking without sacrificing flavor.
Lamb is one of my favorite proteins for its rich, savory character and versatility. For this recipe I wanted something a little different than my usual lamb dishes (such as Greek lamb meatballs or grilled rack of lamb with mint chimichurri), so I braised bone-in lamb loin chops in the Dutch oven. The result is tender, deeply flavored lamb in a bright, savory sauce that pairs beautifully with mashed potatoes or a crisp Greek salad. It’s a recipe I’ll make again and again—simple, comforting, and full of Mediterranean-inspired flavor.
- 6 bone-in lamb loin chops
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- About 1/4 cup flour (use arrowroot starch for Whole30)
- Small pinch of cayenne pepper (optional)
- 1 yellow onion, diced
- 4 cloves garlic, smashed
- 1 cup chicken broth (or low-sodium broth)
- 1/2 cup red wine (optional; adds depth of flavor)
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp Dijon mustard
- Preheat your oven to 300°F (150°C).
- Season both sides of the lamb generously with kosher salt and freshly ground black pepper.
- In a small bowl, mix the flour with a pinch of salt and a light dash of cayenne if using. Dredge each chop so all sides are lightly coated.
- Heat the olive oil in a Dutch oven over medium-high heat. Sear the lamb chops until well browned on one side, about 3 minutes, then flip and brown the other side. Transfer the chops to a plate and set aside.
- Add the diced onion and smashed garlic to the hot Dutch oven. Sauté until the onion softens and becomes translucent, about 4 minutes, scraping up any browned bits from the bottom.
- Stir in the chicken broth, red wine (if using), Dijon mustard, dried oregano, and the bay leaf. Mix well and continue to scrape up the fond so the sauce develops extra flavor.
- Nestle the seared lamb chops back into the sauce, spooning some liquid over the meat. Cover the Dutch oven and transfer it to the preheated oven. Braise for about 2 hours, until the lamb is tender and the sauce is flavorful.
- When the lamb is done, remove the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the braised lamb with the pan sauce spooned over the top.
- Serve over creamy mashed potatoes, polenta, or roasted root vegetables to soak up the delicious sauce. A simple Greek salad or steamed greens make a bright, fresh accompaniment.
- Make-ahead: This dish keeps well and often tastes even better the next day. Refrigerate the finished dish for up to 3 days and gently rewarm in a covered pot over low heat.
- To keep the sauce gluten-free, substitute arrowroot starch or a gluten-free flour blend for the all-purpose flour when dredging the chops.
- If you prefer not to use alcohol, replace the red wine with an equal amount of additional chicken broth plus a splash of balsamic vinegar for acidity and depth.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.