Provençal Braised Lamb Chops

Tender lamb shoulder chops braised with potatoes, onions, garlic, and olives in a flavorful white wine sauce. This rustic Provençal dish combines the richness of lamb with classic Mediterranean ingredients for a hearty, comforting meal.

4 servings

2 hr 12 min

Published October 4, 2025

Ingredients

•4 piece lamb shoulder chops
•¼ cup extra-virgin olive oil
•6 cloves garlic
•2 medium onions
•1 leaf bay leaf
•1½ cups dry white wine
•1½ pounds boiling potatoes
•3 sprigs thyme
•⅓ cup oil-cured black olives
•1 can reduced-sodium chicken broth

Cooking Instructions

1.
Preheat oven to 375°F with rack in middle.
5 min
2.
Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
10 min
3.
Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
12 min
4.
Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
15 min
5.
Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.
90 min

Cooking Instructions

Preheat oven to 375°F with rack in middle.

5 min

Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.

10 min

Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.

12 min

Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.

15 min

Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.

90 min