Slow Cooked Lamb Chops and Potatoes (In Red Wine)

This slow cooked lamb chops and potatoes recipe, which simmers away in a special red wine mixture, is hands down one of my absolute favourite meals. With big flavour and just a few simple ingredients, this dish shows that less truly is more. The tender, fall-apart lamb and soft, perfectly infused potatoes make this a dish you’ll want to make again and again.

In my yiayia’s village in Cyprus, many call this kokkinisto, or a variation of it. While it’s not a traditional Greek style kokkinisto, what makes this dish truly special is the use of Commandaria wine, which creates a flavour and aroma that is unmatched. Trust me, your kitchen will smell incredible, and the food will be unlike anything you’ve ever tried before.

Jump to:

• Why this recipe is special
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-By-Step-Cooking-Instructions
• Serving suggestions
• Storage
• FAQs
• 📖 Recipe

Why this recipe is special

• The Magic of Commandaria: This Cypriot wine adds a one-of-a-kind sweetness and aroma that elevates the dish to something truly unforgettable.
• Melt-in-Your-Mouth Tenderness: Slow cooking transforms the lamb into fall-apart perfection, while the potatoes soak up every bit of the rich, flavourful juices.
• Minimal Ingredients, Maximum Results: With just a few simple ingredients, this recipe delivers maximum flavour without a lot of preparation or the need to organise extra ingredients.
• A Family Favourite: My yiayia has been making this for our family for years. It’s a cherished dish that brings us together, and we hope you enjoy it as much as we do!

If you’re looking for more slow-cooked lamb recipes, check out my Greek leg of lamb recipe or lamb kleftiko for tender, flavourful options. But if you’re after more variation, try my Greek lemon chicken, a bright and zesty dish that’s perfect for any occasion.

Overview of the key steps

• Marination: Let the lamb chops and potatoes soak in a red wine marinade to absorb rich, bold flavours.
• Brown for Flavour: Sear the lamb and potatoes until golden, locking in their natural goodness.
• Slow Cook to Perfection: Layer the ingredients and simmer them slowly to create tender lamb and perfectly infused potatoes.

Watch the short video tutorial

Want to see how it’s done? Watch my step-by-step video tutorial on making these slow cooked lamb chops and potatoes, and see how easy it is to create this flavourful dish.

Don’t forget to like the video, leave a comment, and share it with a friend who would love this recipe!

Ingredients

Let’s take a closer look at what makes this dish so irresistible and be sure to see the recipe card below for exact measurements.

• Lamb Chops: I use forequarter lamb shoulder chops for their rich flavour and perfect tenderness when slow cooked. If you prefer, you can substitute them with other cuts like lamb loin chops.
• Potatoes: Choose good-quality potatoes, peeled and cut into quarters. This ensures they soak up all the incredible flavours from the wine and seasoning, making them irresistibly soft and flavourful.
• Dry Red Wine: The base of the marinade, it adds depth and enhances the natural flavours of the lamb, creating a beautifully rich flavour throughout the dish.
• Sweet Wine (Commandaria): This Cypriot wine is truly the star of the recipe. It adds a unique sweetness and an aromatic richness that elevates the dish to unforgettable levels. If you don’t have Commandaria, you can substitute it with a sweet fortified wine like port or your favourite dessert wine. These types of wines are what take this dish to a level that will blow your taste buds away!
• Olive Oil: A good-quality olive oil is essential for browning the lamb and potatoes to golden perfection, adding a subtle richness that ties the dish together.
• Oregano: A sprinkle of oregano is a must. This staple in Greek cooking brings a rustic Mediterranean flavour that complements the lamb beautifully.
• Salt and pepper: A good pinch of salt enhances everything, while freshly cracked black pepper adds just the right amount of warmth and depth to the dish.

Preparation

Although this recipe is quite simple and doesn't require many ingredients, here’s what I recommend preparing before starting your cook:

• Prepare Your Potatoes: Make sure your potatoes are peeled, washed, and cut into quarters. If they are small, cutting them in half will work just fine.
• Set Up a Marination Bowl: Choose a large bowl that can comfortably hold all the lamb chops. This will allow you to mix the meat through the wine marinade easily, without making a mess.
• Pick the Right Saucepan: Use a snug saucepan or pot for cooking. Avoid anything too large, as this will require more water, which can dilute the flavours. A smaller pot ensures most of the meat is covered without using too much liquid. In case you’re wondering, my saucepan is 24cm in diameter and 12cm tall.
• Gather Your Tools:
  • Ladle or Large Spoon: For safely deglazing the saucepan.
  • Wooden Spoon: To scrape the bottom of the pan while deglazing.
  • Tongs: For easily rotating the lamb and potatoes while browning/ braising them.
• Use a Large Dish for Braised Ingredients: After browning the lamb and potatoes, place them in a large dish together. This helps capture all the excess juices, which you can easily pour back into the saucepan when needed.

Once everything is ready, you’ll find the cooking process even more enjoyable and stress-free!

Step-By-Step-Cooking-Instructions

Follow these steps to create tender, fall-apart lamb chops and perfectly infused potatoes. If you need a little extra help, refer to the images, watch my video tutorial for step-by-step guidance, or revisit the preparation section for more tips to set you up for success!

Marinate The Ingredients

1. Marinate the Potatoes: Place the quartered potatoes in a large bowl and pour in the red wine and sweet wine. Toss the potatoes to coat them well, then remove them from the marinade and set them on a plate to drain.
2. Marinate the Lamb: Add the lamb chops to the same bowl with the wine mixture, ensuring they are well coated. Let the lamb rest in the marinade while you prepare the next steps.

Brown The Ingredients

1. Brown the Potatoes: Heat olive oil in a large pan over medium-high heat. Add the potatoes and brown them on all sides until golden brown. Remove and set them aside in a large dish.
2. Brown the Lamb: Remove the lamb chops from the marinade and place them on a plate to drain a little. In the same pan, brown the lamb chops on all sides until they develop a nice golden colour. Transfer the browned lamb chops to the dish with the potatoes, capturing the cooking juices all together.

Deglaze and Layer

1. Deglaze the Pan: Turn off the heat and, using a ladle, pour a scoop of the wine marinade into the pan. Use a wooden spoon to scrape up any browned bits from the bottom to capture all the flavour.
2. Layer and Season: In the same snug saucepan or pot, tightly layer the lamb chops at the bottom. Generously season each layer with salt, pepper, and oregano before adding the next layer. Once all the lamb chops are stacked, pour the wine marinade over them. Add just enough water (if needed) to touch the bottom of the top layer.

Cook and Finish

1. Simmer the Lamb: Bring the pot to a gentle boil over medium heat, then reduce to a low simmer. Cover and cook for about 40 minutes.
2. Add the Potatoes: Season the browned potatoes with salt, pepper, and oregano. After 40 minutes, remove the lid and add the potatoes along with any juices left on the plate. Cover again and simmer on low heat for another hour, or until the lamb is tender and the potatoes have absorbed the wine flavours.
3. Final Check and Rest: After an hour, check the potatoes for tenderness and ensure the lamb is soft. If needed, cook for an additional 20 minutes with the lid off to thicken the juices slightly. Once done, remove from heat and let the dish rest for 10 minutes to allow the flavours to settle.
4. Serve: Serve warm with a side of pilafi rice, Greek yogurt, and fresh bread.

Serving suggestions

The lamb recipe is fantastic on its own with just a small green salad on the side, but here’s what I recommend to take this meal to the next level:

• Greek Pilafi Rice: There’s something magical about pairing this dish with pilafi rice. The rice absorbs the flavourful juices beautifully, making every bite an absolute delight.
• Greek Yogurt: Add a generous spoon or two of thick, creamy Greek yogurt to your plate. It brings a cool and tangy balance to the rich flavours of the lamb and potatoes, cutting through the intensity and enhancing the overall experience.
• Homemade Bread: Fresh, crusty bread is a must to soak up the delicious wine-infused juices. Whether you use a slice of sourdough, a soft greek pita, my cypriot pita bread, or a rustic loaf of artisan bread, this is the ultimate way to enjoy every last drop.
• Greek Salad: A light and refreshing traditional Greek salad with juicy tomatoes, crisp cucumbers, Kalamata olives, and creamy feta. It’s the perfect fresh side to finish things off nicely.

Storage

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavours deepen over time, making this dish just as delicious, if not more, the next day. If you have a lot left, you can leave it in the same saucepan, as long as the lid creates a good seal.
• Reheat: To reheat, place the lamb and potatoes in a saucepan or pot with a splash of water or wine to prevent it from drying out. Heat gently over low to medium heat until warmed through.
• Freezing: I don’t recommend freezing this dish, as the potatoes may lose their texture, and the overall flavours won’t be the same.

FAQs

📖 Recipe