Lamb Shoulder Chops Pizzaiola Recipes

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

LAMB SHOULDER CHOPS PIZZAIOLA

Steps:

• Prepare seasoned flour by mixing all flour ingredients together in a bowl.
• Cover chops with the seasoned flour.
• Heat 3 of the tablespoons olive oil in a sillet and brown chops on both sides.
• Remove browned chops to a plate and discard fat left in skillet.
• To skillet, add the remaining 1 tablespoons oil and heat it.
• Add tomato paste, onions, garlic and saute for 2-3 minutes.
• Add white wine, crushed tomatoes and oregano.
• Return chops to skillet, cover and braise over low heat for 45 minutes or until tender.
• Remove chops, top with cheese and keep warm in oven until melted.
• Serve immediateley.