Prep 15 mins
Cook 1 hr 30 mins
Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)
- 1 tablespoon olive oil
- 4 shoulder lamb chops
- 1 large sweet onion, cut in half,and each half quartered
- 3 medium carrots, cut in half inch circles
- 3 large celery ribs, with leaves,cut in half inch lengths
- 1⁄2 lemon, unpeeled,cut in very thin slices
- 1⁄2 cup red wine (sherry or port is good) or 1⁄2 cup beef broth
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 (14 ounce) can tomatoes, diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cloves garlic, smashed
- 1 tablespoon light soy sauce
- 1⁄2 cup cold water
- 1 tablespoon cornstarch
- 3 -4 sprigs of fresh mint, leaves removed and rolled up,cut in thin strips
- Trim fat from chops.
- Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
- In the same pan, add onion chunks, saute until soft, about 5 minutes.
- Add carrots, celery, salt and pepper and lemon slices, saute 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 curry powder, 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 1 hour or until chops are fork tender.
- Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
- Sprinkle with chopped fresh mint.
- Serve over mashed potatoes or rice or noodles.
Friday, July 4/03 My partner, Smiley, came home from work today, opened the door and said "This recipe contest of your's makes our court yard smell like a European bistro". The aroma of Braised Lamb Shoulder Chops simmering in juices flavoured with the recipe's prescribed herbs and seasonings adds to the anticipated enjoyment of dinner. We love a lemon addition to our food, use it frequently, so this recipe immediately appeals to our taste preference. The intelligent combination of the seasonings creates a subtility, yet enhances the sweetness of carrot, and onion, while toning down the acidity of tomato and contributes to the ultimate tenderness of Shoulder Chops. (I also added one very large thinly sliced white, mushroom for no good reason other than I could not help myself - I am a mushroom junkie...) To complement our dinner, I baked two potatoes, cut them in half, but not right through. (I wanted to be able to fold the jackets back over the flesh) I scooped out the flesh while still hot - (that took some doing) - mixed it with a fork until the lumps were smoothed away then added enough canola/soya margarine to bind the flesh, returned the potato to their jackets, folded the skins back over the potato only enough to have plenty of potato protruding through the opening. Then, scooped sauce and veggies over the potatoes and chops. AMBROSIA, PURE AMBROSIA! I did find, however, that one hour simmering time was not quite long enough to tenderize the celery; but I am a compulsive taster, so I allowed it to continue simmering while I continued tasting, until the vegetables were al dente. Total simmer and taste time about 1.5 hours. The sauce and vegetables are so tasty I could easily eat it on its own, like soup. Served with a bottle of chilled Terre del Sole, Pinot Grigio, from the 2001 Pasqua collection, made Smiley forget all about the airport woes. When I asked for an objective opinion of the recipe, the answer was an intelligent "Yum-Yum, Goot-Shtofe". I guess that brilliant critique means this recipe is a definite keeper, and I thank you for your contribution to the "Ready Set Cook Spring 2003 contest.
This is a very good recipe for people who are not used to the strong taste of lamb. The spicy tomato sauce with veggies & lemon tanginess, made this dish simply delicious. Yes, the lamb and veggies were a perfect match to instant Idaho mashed potatoes! Further, I cut the recipe in half and used some fresh tomatoes, tomato paste from a tube, less cooking times... with perfect results.
Yum, and double yum! I served this to my parents who are really not lamb lovers, and they really enjoyed it, as did I. I didn't add any cornstarch, I just pulled the meat when it was tender and jacked up the heat to reduce the liquid. I used sherry instead of red wine, and I added mushrooms (in the last 20 minutes of cooking), because I had some that needed to be used. I also needed to make this as a make ahead, so I cooked through step 6 on day one, then packed the meat, cooked vegetables, and tomatoes and spices in a zip top bag and refrigerated overnight. Then on day 2, I dumped the entire mixture into a pan and brought it up to a simmer until it was tender. I served over noodles, but rice would have worked equally well. Thanks so much for a wonderful recipe that I will definitely make again!