MARINATED LAMB SHOULDER CHOPS
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
BRAISED LAMB SHOULDER CHOPS
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
Provided by kalphen
Categories Meat and Poultry Recipes Lamb Chops
Time 3h30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g
PROVENçAL BRAISED LAMB CHOPS
Provided by Paul Grimes
Categories Garlic Olive Onion Potato Braise Dinner Lamb Chop White Wine Thyme Party Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in middle.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon to a plate. Brown chops in 2 batches, turning once, about 4 minutes total per batch. Transfer to a plate.
- Add onions, bay leaf, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet and cook over medium-high heat, stirring occasionally, until lightly browned, 10 to 12 minutes. Add wine and bring to a boil, scraping up brown bits, then remove from heat.
- Peel potatoes and slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish, then top with half of onions. Scatter garlic, thyme, and olives over onions, then top with lamb chops. Repeat layering remaining potatoes and onions, then pour wine, broth, and meat juices over top.
- Bake, uncovered, basting top with juices once or twice, until potatoes are tender and browned on top and meat is tender when pierced with tip of a knife, about 1 1/2 hours.
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)
Provided by Derf2440
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 138.4, Fat 4.2, SaturatedFat 0.6, Sodium 477.9, Carbohydrate 18.9, Fiber 4.8, Sugar 7.8, Protein 3.1
LAMB SHOULDER CHOPS WITH APPLES AND PRUNES
This quickly braised lamb brings a bit of French country straight into your kitchen.
Provided by Maggie Ruggiero
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
- Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
- Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.
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