Provençal Braised Lamb Chops
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This aromatic Provençal braised lamb chops recipe brings the sun-drenched flavours of southern France to your dinner table. A nutritious choice from our high protein category, this one-pot meal features tender shoulder chops nestled between layers of thinly sliced potatoes and caramelised onions. Slow-cooked with briny black olives, fresh thyme, and a dry white wine broth, the meat becomes incredibly succulent while the potatoes absorb all the savoury roasting juices.
Ideal for a comforting weekend lunch or a restorative midweek supper, this dish offers a complete meal in a single roasting tin. The combination of heart-healthy olive oil, garlic, and lean protein makes it a balanced choice for those seeking a wholesome yet sophisticated family dinner. Serve it simply with a side of steamed green beans or a crisp green salad to cut through the richness of the braise.
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Ingredients for Provençal Braised Lamb Chops
4 (1/2-inch-thick) lamb shoulder chops (800g total)
60ml extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (40g )
2 medium onions, sliced (650g )
1 Turkish or 1/2 California bay leaf
350ml dry white wine
675g boiling potatoes
3 large thyme sprigs
80ml oil-cured black olives
1 (400g) can reduced-sodium chicken broth
How to make Provençal Braised Lamb Chops
Back to contentsPreheat oven to 191°C with rack in middle.
Pat chops dry and season with 1/2 teaspoons 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.
Add onions, bay leaf, 1/4 teaspoons salt, and 1/8 teaspoons 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.
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.
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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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