Braised Lamb Shoulder Chops With Red Wine And Tomatoes
From trigger 17 years ago
- 1-12134 minutes to make
- Serves 4
These you prepare when The Queen is expected. So comforting for the soul and the spirit, a mouth watering dish with an aroma that permeates the air. Enjoy this with Goat cheese and rosemary twice baked Potato
Ingredients
- 1-tablespoon olive oil shopping list
- 4 shoulder lamb chops shopping list
- 1 large sweet onion, cut in half, and each half quartered shopping list
- 3 medium carrots cut in half-inch circles shopping list
- 3 large celery ribs, with leaves, cut in half-inch lengths shopping list
- 1/2 lemon, un-peeled, cut in very thin slices shopping list
- 1/2 cup red wine (sherry or port is good) or beef broth shopping list
- 1/4-teaspoon salt shopping list
- 1/8-teaspoon fresh ground pepper shopping list
- 1 (14 ounce) cans tomatoes, diced shopping list
- 1-teaspoon cumin shopping list
- 1-teaspoon coriander shopping list
- 4 cloves garlic, smashed shopping list
- 1-tablespoon light soy sauce shopping list
- 1/2-cup cold water shopping list
- 1-tablespoon cornstarch shopping list
- 3-4 sprigs fresh mint, leaves removed and rolled up, cut in thin strips shopping list
How to make it
- Trim external fat from chops.
- Heat oil in large deep heavy Stainless steel pan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
- In the same pan, add quartered Onions, sauté until soft, about 5 minutes.
- Add carrots, celery, salt and pepper and lemon slices, sauté until caramelized, 15 to 20 minutes.
- Stir in wine or broth, bring to simmer and deglaze pan.
- Meanwhile, empty tomatoes, undrained, into a bowl, add , cumin, coriander, garlic and soy sauce.
- Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
- Return chops to pan and spoon mixture over them.
- Bring to boil, reduce heat and simmer covered for 30 minutes or until chops are fork tender.
- Make slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
- Sprinkle with chopped fresh mint.
The Rating
Reviewed by 9 people-
Maybe I could be Queen for a Day!
mystic_river1
in Bradenton loved it
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I really like this recipe, Michael - I love the complexity of the flavors and I can only imagine the depth that the simmering brings. Interesting composition...it's like the perfect comfort food but lifted to a higher level - and that is where the s...more
lunasea
in Orlando loved it
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I have a freezer full of lamb here and need a few new lamb recipes... this sounds delicious.
debwin
in Toronto loved it
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