If you're looking for a dinner that won't take too long to put together, you've come to the right recipe! This braised lamb is served with creamy mushrooms and peas and seasoned with garlic, thyme, cinnamon and mint.
3 tablespoons olive oil
2 lb bone-in lamb loin chops
Salt and black pepper, to season
1 tablespoons butter
1 tablespoon all-purpose flour
3 cups chicken stock
4 cloves garlic, smashed
1/2 bunch thyme, tied
1 teaspoon cinnamon
1 teaspoon dried mint
200g mushrooms, sliced
1 cup frozen peas
1/2 bunch parsley, finely chopped
Lemon juice, for serving
Preheat your oven to 350°F.
In a heavy-bottomed saucepan, heat up the olive oil over medium-high.
Pat the lamb dry then season with salt and pepper. Sear the lamb loin chops for five minutes, turning as needed. Remove and set aside on a plate.
Reduce the heat to low and add butter and flour. Cook for a minute, then add the stock. Add the garlic, thyme, cinnamon, and dried mint. Bring up to a gentle boil, then return the lamb to the pan.
Add the mushrooms, then cover and place in the oven to braise for 45 minutes.
Remove from the oven then take out the lamb loins. Reduce the sauce for seven to nine minutes, adding back the lamb and the peas in the final two minutes. Garnish with fresh parsley and a squeeze of lemon juice. Enjoy!