Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Braised Lamb Shoulder Chops and Tomatoes




Source of Recipe


Blue-kitchen.com


Recipe Introduction


These chops are inexpensive and really tasty. Braising is usually the recommended cooking method, though my mom roasts them. Roasted they are a rich, slightly chewy essence of lamb. Braised they are tender and comforting. I like them both ways. I was out of canned tomatoes when I made these, so I used salsa. Delicious. Serve with noodles or rice.



List of Ingredients




2 bone-in lamb shoulder chops, about 8 ounces each
salt & freshly ground black pepper, to taste
2 teaspoons dried thyme, divided
2 tablespoons canola or olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1/2 cup dry red wine
1 14-1/2-ounce can diced tomatoes


Recipe



Preheat oven to 350ºF. Season chops on both sides with a little salt, a generous amount of black pepper and a little less than half the thyme. Heat oil in a large lidded, ovenproof skillet over medium-high flame. Brown the chops for about 3 to 4 minutes per side. Transfer to a plate and reduce heat under skillet to medium.

Add onion and sauté about 5 minutes, stirring frequently. Add garlic and remaining thyme and cook, stirring, until just fragrant, about 45 seconds. Add wine, briefly scraping up the browned bits, then add the tomatoes and stir to combine. Return the chops and any accumulated juices to the pan, cover and place in the oven.

Cook for about 1-1/4 to 1-1/2 hours, until tender. Plate the chops and top with the tomatoes and sauce.

Serves 2