Top-ranked recipe named "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
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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theyogababy 1 year agoThis was the first recipe I was able to follow and have tender, amazing red meat on a plate for my guests that impressed. Thank you for such a delectable recipe (and an excuse to drink more red wine).
Mjhnospam 3 years agoFamily loved it. The rest of this review in filler due to compulsory comment size
smp1031 4 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.
4 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 4 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 4 years agoKalamata olives dominated the sauce flavor. I would reccomend adding them later into the cooking time.
mzmelly23 4 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 5 years agoI marinated the chops first and this is an awesome dish- best lamb ever!
kitchenkat1 5 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 5 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!