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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.

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