Dutch Oven Lamb Chops is a Traditional Portuguese dish, normally served on a special occasion when the family comes together on a holiday or for the long weekend. There are many parts of Portugal that prefer to make this dish, with old goat. For those how don’t like the strong taste of goat or lamb, you can also use calf meat.
What is so special about these Lamb Chops
This dish needs to be planned a day before because the lamb needs to be covered in red wine and it’s seasoning for a whole day. While cooking in the oven, it cooks very slowly, for about 6 hours. The meat is ready when it is fork tender and it simply slides off the bone.
What to serve with Lamb Chops
For this specific dish, I would serve it with homemade fresh Mash Potatoes. Pouring the Lamb Chop sauce over the potatoes is so delicious and rich in flavour.
Dutch Oven Lamb Chops
Recreating this Traditional Portuguese dish brings back memories of how lamb sitting in wine and seasoning for a day can be full of rich flavours!
- 4 bay leaves
- 7 garlic clove, crushed
- 1 large onion, sliced
- 6 lamb chops
- 2 tbsp tomato sauce
- 1 tbsp olive oil
- 2 tbsp paprika
- 1 tsp piri-piri
- 1 bottle of wine, or until meat is completely covered
- salt, to taste
- 1 tsp ground pepper
- 4 cloves
- Step 1 Into the Dutch Oven, toss in the bay leaves, the crushed garlic cloves, the sliced onions and the lamb chops.
- Step 2 In a small bowl mix the tomato sauce with olive oil, paprika, and piri-piri. Stir well and rub the mixture onto the lamb chops.
- Step 3 Pour a bottle of red wine over the lamb chops until it is completely covered. Season with salt, ground pepper and clove.
- Step 4 Cover the Dutch Oven and allow the meat to rest in the fridge for about 20 to 24 hours.
- Step 5 The next day, preheat the oven to 250 degrees.
- Step 6 Place the lamb chops into the preheated oven, with the lid and allow it to cook for about 5 to 6 hours or until the meat is fork tender.
- Step 7 Serve with some homemade fresh mash potatoes while it’s still hot!