Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
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
Yield: 4 Ready in 45 minutes
favorite of 93 people 29 people want to try
Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives Preparation
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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