Prep 35 mins
Cook 50 mins
This is a GH recipe that is a unique way to have lamb. I have also done this with bone-in pork chops. It's very simple and goes well with rice or potato. The gravy is delicious and a great way to sneak veggies into your kids!
- 6 shoulder lamb chops, 3/4 " thick (I've used loin lamb chops too)
- 1.23 ml pepper (to taste)
- 3.69 ml salt (to taste)
- 44.37 ml flour
- 59.14 ml canola oil or 59.14 ml olive oil
- 236.59 ml carrot, chopped
- 118.29 ml onion, chopped
- 118.29 ml celery, chopped
- 1 garlic clove, minced
- 118.29 ml dry red wine
- 2 tomatoes, peeled, seeded and diced
- 1 beef bouillon cube
- 1 bay leaf
- 2.46 ml thyme leaves
- 1.23 ml ground allspice
- Sprinkle chops with salt & pepper and dredge in flour.
- In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.
- Now in drippings cook carrot, onion, celery, and garlic 5 minutes
- Add wine , tomatoes, boullion, bay, thyme, and allspice.
- Add chops.
- Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.
- Remove bay leaf and any bones that are loose.
- Remove chops to serving platter.
- Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.
Nancygirl, I rate harder then most and DH and I hovered between 4 and 5 stars on this one... the lamb was wonderfully soft, the gravy was lovely...DH said it was a fraction sweet (where that comes from with these ingredients I have no idea!) and the only issue was the DH wanted to intensify the flavours just a little: a little more allspice or garlic, we can't put our finger on it but we would be DELIGHTED to make this more often to perfect the last smidgeon to our tastes. Please see my rating system: a wonderful 5 stars for a comfort food meal that got a definiate thumbs up. DH usually dislikes celery and wine in meat, both were disguised beautifully and blended in fully. I used 3 HUGE shoulder chops, s fraction less olive oil and a fraction more red wine.... and the one thing that perplexed me (maybe becuase my chops were enormous) was that once I re-combined the chops at step 5 that I had next to no liquid left in the bottom of the pan, so I added 3-4 cups of water and becuase my chops were so big simmered it on really low for 2 hours and it was falling off the bones tender. Thanks for a great recipe we will be making often from now on!