Community Pick
Braised Lamb Shoulder Chops
32
People talking
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)
- Ready In:
- 1hr 45mins
- Serves:
- Units:
32
People talking
ingredients
- 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
directions
- 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.
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I made this last night & noted a bitterness that I did not like & determined that it was the lemon slices. The bitterness of the pith permeates the entire dish. I would make it again, but would zest & juice the lemon.Reply
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I omitted the cornstarch and added tomato pureé instead. I also added garbanzo beans in homage to my former Chef of Moroccan decent.Reply
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This is my new favorite lamb recipe! I love the lemon in it; sliced thinly it virtually disappears in the sauce, but the flavor remains and lends very interesting notes. Make sure you have some bread to mop up the dish afterwards!Reply
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This braised Lamb recipe was delicious. I served it with couscous. It had an amazing combination of spices and the lemon gave it just the right amount of bite. Will do it again. A must!Reply
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I only gave this 4 stars because hubby didn't really like it that much. I think next time I'll zest and squeeze the lemon rather than slice it (may have to make it a whole lemon) because I didn't care for the lemon hit in my mouth when I ate a lemon slice (it was too different a taste from the main taste of the dish.) I used some boneless lamb leg that I chopped into stew sized pieces instead of chops, and cooked for 2 hours, that worked out well. I'm guessing it was about 1 pound of meat. I used cabernet sauvignon wine. Aside from the lemon, the dish was tasty. I would recommend that you sprinkle the chopped mint lightly, as it could overpower the other flavors easily. Preparation was easy and ingredients readily available, so that was a big plus from my point of view. (I was unsure about the "light" soy sauce, so I used low-sodium soy sauce and that was good.) I served it over rice which worked out well to be a one-dish meal.Reply
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