Braised Lamb Shoulder Chops With Tomatoes And Rosemary
This aromatic and hearty lamb shoulder chops recipe is a delightful way to enjoy a satisfying meal that brings together the flavors of succulent lamb, fragrant herbs, and savory olives. With a rich red wine tomato sauce that beautifully enhances the tender chops, this dish is perfect for a special dinner that is sure to impress your guests. Follow these simple steps to create a memorable dining experience with this braised lamb shoulder chops recipe.
— Constant Cookbook
Ingredients
- 4 lamb shoulder chops, each 10 to 12 oz. and 3/4 inch thick, trimmed of excess fat
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/3 cup dry red wine
- 5 canned tomatoes, preferably San Marzano, with some of their juices, coarsely chopped
- 10 to 12 pitted Kalamata olives, coarsely chopped
- 1 1/2 Tbs. fresh flat-leaf parsley leaves
Instructions
- Generously season the chops on both sides with salt and pepper. Place a large, heavy fry pan over medium-high heat and warm 1 Tbs. of the olive oil. When the oil begins to shimmer, add the chops without crowding them in the pan, and sear for 2 to 2 1/2 minutes. Turn the chops over and sear for 2 to 2 1/2 minutes more. Transfer to a platter.
- Pour off the fat from the pan and reduce the heat to medium-low; wait for about 1 minute for the pan to cool down. Warm the remaining 1 Tbs. olive oil. Add the shallots and cook until softened, about 5 minutes. Add the garlic and rosemary and cook, stirring, for 1 minute more. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Simmer the liquid until reduced by about half, about 2 minutes.
- Stir in the tomatoes and their juices and the olives. Return the chops to the pan, reduce the heat to low, cover and simmer gently until the chops are tender and still slightly pink at the center and an instant-read thermometer inserted into a chop, away from the bone, registers 135° to 145°F, about 15 minutes, or until done to your liking. Turn the chops over and redistribute them halfway through cooking. Transfer the chops to warmed plates.
- Increase the heat to high and simmer briskly until the braising juices are slightly thickened, 3 to 4 minutes. Taste and adjust the seasonings. Stir in the parsley. Spoon the sauce over the chops and serve immediately. Serves 4.
- <b>A note from the butcher:</b> Braises like this can also be prepared with lamb shanks, which make a beautiful presentation, especially when the bone is frenched. But our favorite choice for braising is the neck, which is the most flavorful and unctuously delicious cut on the lamb, in our opinion.
- &mdash; Joshua Applestone, Fleisher&rsquo;s Grass-fed &amp; Organic Meats, Kingston, NY
- Adapted from Williams-Sonoma <i>The Cook and The Butcher</i>, by Brigit Binns (Weldon Owen, Inc., 2011).
Yield
Serves 4.
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