Braised Lamb Shoulder Chops
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
- 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.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
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
see 34 more