Place the rack on the lower third of the oven and preheat to 300 degrees F.
Prepare your fresh ingredients. Slice the onions, chop the rosemary and mince (or press) the garlic.
Heat 2 tablespoons of the EVOO in a Dutch oven (or oven proof pot) until the oil just starts shimmering. Add onions and cook until lightly browned, stirring often. Remove the cooked onions to a plate and set aside.
Add more EVOO and working in batches brown the lamb chops on each side, about 4 minutes per side. When all the lamb chops are cooked, remove and set aside. Add the garlic and cook for about 30 seconds.
After the 30 seconds with the garlic, turn off heat. Add all the cooked lamb chops and layer in the cooked onions.
Prepare the sauce. In a small bowl whisk together the roasted garlic Cabernet, rosemary, Dijon mustard, salt and pepper until well combined.
Pour the sauce over the lamb and onions and tightly cover the pot (you want to keep the braising liquid inside). Braise in the oven for about 2 hours or until the lamb becomes very tender. Keep an eye on the liquids, you don’t want to overcook the dish where the liquid evaporates. Serve lamb chops with the braising juices. Enjoy!