Succulent Braised Lamb

Miriam Fried Miriam Fried
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Need a change from the regular beef? This lamb was butter soft and so deliciously flavorful.

5h 30m 6
Easy Gluten Free Passover Meat Freezer-Friendly

Directions

  1. In a pan, sauté the onions for about 10 to 15 minutes until slightly golden.

  2. Add the garlic and sauté for another few minutes.

  3. Rub a little salt and pepper onto the lamb chops.

  4. Move the onions to the side and add the lamb chops to the pan.

  5. Sear on each side for one to two minutes.

  6. Mix the rest of the ingredients and pour over the lamb.

  7. Cook on low for five to six hours.

About

Notes:
Cool completely, then store lamb with sauce in an airtight container. Refrigerate for up to 3–4 days or freeze for up to 2–3 months. Reheat gently on low heat or covered in the oven, adding a splash of broth if needed.

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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