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Traditional Welsh Food: Braised Lamb Chops Recipe

Updated on April 11, 2013

Welsh Lamb

If you know anything about Wales then you know there's probably more sheep than people! Having been brought up in Wales and lived there for thirty years I have been the center of many a sheep joke, but all I can say is that Welsh Lamb is the best in the world.

New Zealand lamb and Australian lamb is good, but if you want the best flavor then you really have to get your hands on some good old Welsh Lamb. I grew up eating Welsh lamb, and while we were not rich, my mother always braised the lamb chops so they were tender. This recipe is basically hers, the only difference being the addition of Guinness which adds a rich and bold flavor - I know not traditionally Welsh, but you can substitute it for some Brains Dark if you must!


  • 8-16 small lamb chop – you can get the loin chops as the meat will be cooked for a while and become tender – however I do tend to go for the more expensive rib chops (or even a full rack of lamb).
  • ½ pint of Guinness or other Dark Beer (Brains Dark will do!).
  • ½ pint of beef stock
  • 1 tbl spoon of flour
  • 8 large potatoes – peeled and diced into 1cm cubes
  • 2 carrots – peeled and diced into 1cm cubes
  • ½ lb of petit pois – I get the very young ones as they are more tender
  • 1 cup of butter
  • Fresh parsley – chopped
  • 1 clove of garlic – chopped finely

Cooking Method

The Lamb Chops

  • Brown the lamb chops for two minutes on each side.
  • Add the flour to a little water and form a paste.
  • Add the Guinness, beef stock and flour mixture together and add the garlic.
  • In a casserole dish, add the stock mixture to the lamb chops and cook on low (325 degrees Fahrenheit) for about two hours – depending on the size of the chops, you might want to add more liquid, ensuring the chops are covered.
  • Once cooked, remove the lamb chops and keep warm – pour the liquid into a pan and boil, reducing the liquid – add some additional flour mixture to thicken if desired.

The Vegetables

  • Boil the carrots and potatoes gently until fully cooked – depending on the amount this will take between 10 and 15 minutes – the carrots will probably take longer so should be boiled in a separate pan.
  • Mix the carrots and potatoes together, add the butter and parsley and mix gently (at this point you can mash fully, or even sautee for a few minutes.)
  • Boil the petit pois until tender – about 10 to fifteen minutes.


Serving Suggestions

  • Serve the carrot-potatoe mixture on the center of the plate and place a couple of lamb chops on top.
  • Put the peas to the side.
  • Pour gravy over the lamb chops
  • Garnish with chopped parsley

And there's more

 This recipe is good as it stands, however, add a little tomato paste and some vindaloo paste and you have a pretty decent curry.


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    • DonnaWallace profile image

      Donna Wallace 

      9 years ago from North Carolina

      Excellent article. This sounds simply delicious!

    • SimeyC profile imageAUTHOR

      Simon Cook 

      9 years ago from NJ, USA

      loriamoore:Ouch!!! That's such a shame though - when done properly Lamb is one of the tastiest meats out there!

      TnFlash: Hope you enjoy

      akircher: I like your idea - 'on the lamb and in the glass'! I use Guinness all the time in recipes and it really is great.

      Ethel smith: this is a really tasty dish - also if you're not used to using lamb, make a good old stew with it - it's amazingly good!!!

    • ethel smith profile image

      Ethel Smith 

      9 years ago from Kingston-Upon-Hull

      Looks lovely. I love lamb but it is one of the meats I do not now. All will become clear in one of my future hubs. You managed to make my mouth water though

    • akirchner profile image

      Audrey Kirchner 

      9 years ago from Washington

      I love lamb but it doesn't seem to like me - of course with the Guinness, that might just work....on the lamb and in the glass! I use Guinness or other stout beers to do my pot roasts and it really is good so will have to try this! Thanks for the great recipe.

    • TnFlash profile image


      9 years ago from Tampa, Florida

      Great recipe! My wife and I will try this soon! It sounds great!

    • profile image


      9 years ago

      My husband always said he would never eat lamb, so one time I cooked it, telling him it was a cut of beef and he took one bite, spit it out, and declared, "This isn't beef!" We haven't tried cooking lamb in our house since then. :-)

    • camlo profile image

      Camlo De Ville 

      9 years ago from Cologne, Germany

      This is the first cookery Hub I've read. But I love lamb, and Wales, so I was drawn to this one.

      Your recipe sounds terrific. I'll try it out. But finding Welsh lamb will be a bit difficult here in Germany ... what I find will have to do. Actually, the lamb sold by Turkish butchers is delicious.

      All the best, Camlo

    • SimeyC profile imageAUTHOR

      Simon Cook 

      9 years ago from NJ, USA

      Breakfastpop: it is, especially with really good lamb chops.

      Lovelypaper: lamb is an under-used meat - it's hard to find in the US but is slowly gaining popularity - when cooked properly (slightly pink) with the right herbs, and a smattering of Mint Sauce it is exceptional.....

      ...braising it this way does tend to cook the meat more than usual, but it does become really tender!

    • lovelypaper profile image

      Renee S 

      9 years ago from Virginia

      I've never eaten lamb, but it looks delicious.

    • breakfastpop profile image


      9 years ago

      Sounds absolutely delicious. I adore lamb chops.


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