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Baked lamb chops with red wine and shallots

When it comes to preparing an exceptional and memorable dish that has the power not only to satisfy, but also to leave a lasting impression on everyone who tastes it, lamb chops slow-roasted with red wine, shallots and garlic represent true culinary poetry. This unique combination of ingredients promises an unforgettable gourmet experience, where every bite becomes a reminder of how simple food can be transformed into a work of art.

In cultures around the world, lamb is considered a festive delicacy, served on the most significant occasions, from traditional holidays to family celebrations. Lamb chops, with their delicate texture and rich flavor, provide the ideal base for exclusive dishes that celebrate the joys of dining together. And when these chops are slow-roasted with a loving touch of red wine, shallots and garlic, the result is a meal that will deepen your sense of culinary art.

The preparation of this recipe is a kind of meditation on the ingredients, where time stops so that you can merge with the cooking process in peace. The use of red wine is not only a gesture to the richness of the taste, but also a tribute to traditions where good food and quality wine go hand in hand. Shallots and garlic add depth and complexity to the dish, while slow cooking ensures that each cutlet is perfectly juicy and tender.

This recipe combines simplicity with elegance, traditional techniques with a modern understanding of gastronomy. It’s a celebration of spring, new beginnings and time spent with loved ones. Get ready for a journey where you will discover not only the rich, tasty nuances of slow-roasted lamb chops with red wine and shallots, but also the joy of creating something truly special.

Recipe Baked lamb chops with red wine and shallots


  • 8 lamb chops (about 1.5 kg)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of olive oil
  • 12 shallots, peeled and halved
  • 4 cloves of garlic, whole, unpeeled
  • 250 ml of red wine (it is recommended to use a quality wine that you would also drink with your meal)
  • 250 ml of beef or lamb broth
  • A few sprigs of fresh thyme or rosemary
  • 1 tablespoon of butter (optional, to soften the sauce)


  1. Preheat the oven to 160°C. Salt and pepper the lamb chops on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add chops and cook until golden brown on each side, about 3 minutes per side. Then transfer the cutlets to a large roasting pan. In the same pan, fry the shallots and whole garlic cloves until golden, then add them to the chops.
  3. Remove the pan from the heat and pour in the red wine. Return to the heat and allow the alcohol to cook off, using a scraper to loosen any tasty bits from the bottom of the pan. Add stock and sprigs of thyme or rosemary. Bring the sauce to a boil, then pour the contents of the pan into the roasting pan with the chops and shallots.
  4. Cover the baking pan with aluminum foil and place in the preheated oven. Bake for approximately 1 to 1.5 hours, or until the chops are tender and the shallots are cooked through.
  5. Remove the finished chops and shallots from the baking tray and keep warm. Strain the sauce into a small pan, add the butter to soften and let the sauce reduce to the desired consistency over a low heat.
  6. Serve the lamb chops with sauce and shallots. This dish excels in combination with baked potatoes.

Roasted lamb chops with red wine and shallots questions and answers

What type of red wine is best for this recipe?

For this recipe, it is ideal to use a medium to full-flavored dry red wine that complements the rich flavor of the lamb. Wines such as Merlot, Cabernet Sauvignon or Pinot Noir are excellent choices.

Can I replace the shallots with another onion?

Yes, if you don’t have shallots, you can substitute them with a small red or yellow onion. However, shallots are softer and slightly sweeter, which adds a specific character to the dish.

How do I know lamb chops are cooked perfectly?

Lamb chops should be cooked until pink. The internal temperature should reach approximately 60°C for medium-rare meat. Use a meat thermometer for the most accurate results.

Can this recipe be adapted for a larger number of people?

Yes, you can easily adapt this recipe for more people by increasing the ingredients as needed. Don’t forget to increase the size of the baking dish so that the chops have enough space.

What to serve as a side dish to this meal?

Roasted lamb chops with red wine and shallots go well with baked potatoes, fresh vegetable salads or soft purees. You can also serve with fresh bread, which perfectly absorbs the rich sauce.

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