Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.
Gather Your Ingredients
Before You Begin
Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.
Instructions
1.
Sprinkle chops with salt and pepper to taste.
2.
Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.
3.
Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; sauté until softened, about 4 minutes. Add garlic and rosemary; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and olives, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.
4.
Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
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