Use your favorite dry red wine to flavor these comforting lamb shoulder chops. The chops are browned then braised in red wine along with a complementary combination of onions, rosemary, and garlic.
The long, slow, oven braising ensures tender, melt-in-your-mouth lamb chops.
- 3 tablespoons olive oil, divided
- 2 medium onions, halved, sliced to 1/4-inch thicknesslamb shoulder chops, 4 to 6
- 4 cloves garlic, minced
- 1 cup dry red wine, such as a Cabernet or Pinot
- 3 tablespoons good quality Dijon mustard or similar gourmet mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped rosemary, or about 1 teaspoon dried crumbled rosemary
- Heat the oven to 300 F.
- Put 2 tablespoons of olive oil and the sliced onions in a heavy Dutch oven or stew pot over medium heat. Cook the onions, stirring frequently, until lightly browned. Remove to a plate and add the remaining olive oil. Add the chops―in batches, if necessary―and cook, turning until nicely browned on both sides, about 3 to 4 minutes on each side. Add the garlic and cook for 1 more minute.
- Add the onions back to the pot with the lamb and garlic.
- In a bowl or 2-cup measure, combine the dry red wine with the mustard, salt, pepper, and rosemary. Blend well with spoon or whisk. Pour over the lamb mixture.
- If the pot isn't oven safe, move everything to a large baking pan or casserole. Cover the pot or pan tightly with a lid or foil.
- Braise in the oven for 2 to 3 hours, or until the lamb chops are very tender. Serve the lamb chops with the cooking juices.
- Serve with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a hearty bread.
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|Nutritional Guidelines (per serving)|
|Total Fat||60 g|
|Saturated Fat||24 g|
|Unsaturated Fat||27 g|
|Dietary Fiber||2 g|