Home Cooking

Last Night's Lamb Shoulder Chops

Share:

Home Cooking 1

Last Night's Lamb Shoulder Chops

Junie D | Oct 13, 2005 04:32 PM

I just had the leftovers for lunch and they were the most delicious, succulent, even unctuous (and I hate that word) chops. I will eat lamb any way at all and especially like chewy shoulder chops marinated and grilled, but these are braised to gooey perfection with a savory sauce. I made them last night as a variation on a recipe I saw on Lidia Bastianich’s TV show. Truth be told, I got to eat the leftovers because my daughter recently decided she won’t eat a little “lambie” or bunny, both of which I love. She has no trouble devouring cute chickens, cows, squid, or pigs, though. Oh well, this too shall pass.

So for three (or four) Lamb Shoulder Chops:

Trim them, salt and pepper them, and dredge in flour.

Heat butter and olive oil in a large skillet and gently brown the chops on both sides. Add about 5 cloves sliced garlic, some red pepper flakes, and a couple of small anchovy fillets (or paste) and cook a few minutes. Add 1/4 cup red wine vinegar and cook down. Turn the chops.

Add a cup of two of broth (I used chicken). It shouldn’t cover the chops but go up the sides a bit. Simmer, turning chops from time to time, for 10 or 15 minutes, until the sauce is thick. Adjust seasoning.

I sprinkled on parsley, but I think thyme would be even better, and served them with Marcella Hazan’s Gnocchi Alla Romana (my new staple and the ultimate make-ahead and bake at the last minute dish). They would also be good with mashed potatoes, polenta, anything to soak up the "lambie" sauce.

Want to stay up to date with this post?

Recommended From Chowhound