Braised Lamb Loin Chops in a Sun Dried Tomato Sauce


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  • 4 petite lamb loin chops
  • ½ tbsp flour
  • ½ tsp salt
  • 1 14.5 oz can of beef broth
  • ¼ tsp pepper
  • 1 cup Bella Sun Luci Sundried Tomato Risotto
  • ½  jar of Bella Sun Luci Tomato Pesto Sauce
  • ½ cup shredded gouda and cheddar
  • with whole Pine Nuts
  • ¼ cup sliced onion
  • ½ a tbsp oil
  • 1 cup water 
  • 1 tbsp butter 


  1. Preheat Oven to 300 degrees

For the Lamb

  1. Dry off lamb.
  2. Coat with spices and rest at room temperature for 20 min.
  3. Heat oil in oven proof pot over medium heat.
  4. Brown lamb for 4 min on each side.
  5. Remove lamb and place aside.
  6. In the same pot add butter then onion. Sautee until translucent.
  7. Add pesto sauce and flour. Cook for 2 min.
  8. Add 3/4 cup of broth.
  9. Return lamb.
  10. Cover pot and place in over for 1 hour. Halfway through turn lamb. When the lamb is done. Cook 10 more min uncovered.

For the Risotto

  1. Add remaining broth to a medium saucepan and bring to a boil.
  2. Add risotto stirring constantly.
  3. When there is no more liquid add ½ a cup of water.
  4. When the liquid is almost gone, add remaining ½ cup of water.
  5. Risotto should cook in 15-20 min. When done, remove from heat and stir in cheese until combined. Serve with lamb.

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