Tender, fall-apart lamb chops slow-baked in a rich tomato and balsamic sauce infused with Aged Black Garlic & Jarrah Honey Balsamic Vinegar. The result is a hearty, comforting dish with deep savoury flavour and a beautifully glossy sauce.
BAKED BALSAMIC LAMB CHOPS
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4
Prep Time
15 minutes
Cook Time
2 hours 45 minutes
These melt-in-your-mouth lamb chops are cooked until beautifully tender, allowing the rich flavours of tomato, garlic and thyme to develop into a deeply satisfying sauce. The Aged Black Garlic & Jarrah Honey Balsamic Vinegar adds layers of sweetness, acidity and umami, creating a perfectly balanced dish with exceptional depth of flavour. Finished with edamame beans for a touch of freshness and texture, this comforting meal is perfect served with creamy mashed potatoes, polenta or crusty bread to soak up every last spoonful of the luscious sauce.
Black Garlic & Co.
Ingredients
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Two heaped tbsp plain flour
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Salt and cracked pepper, to taste
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1kg lamb forequarter chops, trimmed
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Three tbsp olive oil
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200g red onion, thinly sliced rings
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Two large cloves garlic, roughly chopped
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One fourth cup Black Garlic & Co ‘Aged Black Garlic & Jarrah Honey Balsamic Vinegar’
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400g tin diced ripe tomatoes
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500ml beef liquid stock, low sodium
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Two rounded tbsp tomato paste
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Six large sprigs fresh thyme
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One heaped tbsp cornflour
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200g peeled edamame beans, room temperature
Directions
Preheat the oven to 160°C.
Mix plain flour, salt and pepper in a large bowl. Add the chops to the bowl and coatthem evenly with the flour mixture.
Heat 2 tbsp of oil in a large frying pan on a medium-high heat and lightly brown both sides of the chops. You may need to do this in 2 batches to avoid overcrowding the pan.
Transfer chops in a single layer to an ovenproof dish approx. 35cm x 25cm x 7cm.
Lower the heat to medium and add 1 tbsp of oil to the pan as well as the onions and garlic. Lightly sauté until softened and slightly browned then pour in ‘Aged Black Garlic & Jarrah Honey Balsamic Vinegar’, tinned tomatoes, beef stock liquid, tomato paste and thyme. Heat and stir until it comes to the boil then carefully pour it all into the ovenproof dish over the chops.
Cover the dish and place in the oven on the middle shelf for 1.5 hrs.
Take it out of the oven. Mix cornflour in a small bowl with just enough cool water to make a thin paste then pour it evenly around the hot dish. Gently stir it through the hot sauce. This will help to thicken the sauce.
Put the dish back in the oven without a cover and turn the oven up to 200°C. Cook for a further 30 minutes.
Remove from the oven and stir through the beans. Allow the beans to heat up in the hot sauce for a few minutes before serving as suggested.
Recipe Note
Serving suggestion: Serve with crusty bread, mashed potatoes or creamy polenta.