Ready in 45 minutes
The best braised ribs I ever had
"My husband said this dish made him feel like he was in Tuscany...and he's never been. It helped to have Andrea Bocelli on in the background + a $16.99 bottle of Sardon de Duero :) Seriously, the lamb was tender and tasty, easy to make. Delicious sauce concoction. Might cook it longer next time, just because the shoulder chop is not known for its tenderness. Will definitely make again, an easy Monday night meal."- mzmelly23
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Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.
1. Sprinkle chops with salt and pepper to taste.
2. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; saute until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.
3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; saute until softened, about 4 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and olives, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.
4. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
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Mjhnospam 1 year agoFamily loved it. The rest of this review in filler due to compulsory comment size
smp1031 3 years agoThis was so good Iwill try again soon. I did not use the olives but it was great without them. Cook the lamb longer to be tender.
3 years agoThis is certainly a good recipe, however, you should properly credit the people who actually developed it. Aside from decreasing the tomato to 1/3 cups, it is identical to the recipe found in 'The Best Recipe' by the editors of Cooks Illustrated. (even the cooking directions are identical)
gmendoza 3 years agoIt is a very delicious recipe. I don't have the strong pallate for lamb and rosemary, though. Very quick and easy to make.
Gerry68 3 years agoKalamata olives dominated the sauce flavor. I would reccomend adding them later into the cooking time.
mzmelly23 3 years agoMy husband said this dish made him feel like he was in Tuscany...and he's never been. It helped to have Andrea Bocelli on in the background + a $16.99 bottle of Sardon de Duero :) Seriously, the lamb was tender and tasty, easy to make. Delicious sauce concoction. Might cook it longer next time, just because the shoulder chop is not known for its tenderness. Will definitely make again, an easy Monday night meal.
Hgsporthorse 3 years agoI marinated the chops first and this is an awesome dish- best lamb ever!
kitchenkat1 3 years agoloved the flavors and the lamb was very tender. Next time I will cut back on salting the lamb as the olives are salty enough.
Karrock 4 years agoSO DELICIOUS! First time making lamb and it was perfect! I left out the olives, because I didn't have any handy, but even without, the chops were tender and tasty all around. Thank you!
FoodofLove 4 years agoI added 1/2 cup of wine, and 1/2 cup of tomatoes and let the lamb simmer for almost an hour. It was fantastic. However, even with an hour simmering in the mix the first few bites was like steak, very great steak, but I like my meat to be so tender it's falling off the bones. SO I put everything back in the pan, added about a cup of water to the mix and let it simmer, covered, for about 3 hours, adding 1 cup of water every hour untill it was falling from the bones. ... This Lamb was so tender and the sauce so flavorful it didn't need anything extra. The meat fell from the bones and would have shredded easily had my Hunny not devoured it as I was picking the bits of fat from each lump of lamb meat. The fat peeled away nicely and all that was left was tender chunks of lamb. With what I managed to save for myself I shredded it and mixed it with some of the tomatoe olive mix and ate it like a stew.. I would absolutly make this over and over...The potatoes in the picture I submitted are just baby whites with olive oil, fresh garlic, and rosemary, roasted in the oven at 450 for about 30 minutes, shaking the pan every 10 to make sure they brown evenly. Asparagus has some fresh lemon juice squeezed onto it and some lemon peel. Fantastic!
jgeary27 5 years agoVery good, the lamb tenderizes nicely in the tomato mix. I did think that the flavor in the sauce is quite strong, some people might feel it overpowers the lamb. But it's an excellent taste overall and a great use for a cheaper cut of meat than a loin or chop.
JayDP 6 years ago[I posted this recipe.]