4 lamb shoulder chops each weighing about 6 ounces
Fine sea salt
Coarse black pepper
2 tablespoons minced thyme leaves
2 tablespoons minced garlic
2 tablespoons Filippo Berio extra-virgin olive oil
1 medium onion, peeled and thinly sliced
1 small fennel bulb, white part only thinly sliced
2/3 cup dry white wine
Preheat oven to 275°F.
Dry the chops well and season liberally with the salt, pepper, thyme and garlic. Set aside.
Heat the olive oil in a 12 to14 inch heavy duty ovenproof sauté pan. Add the chops and brown them on both sides. Add the onion and fennel and cook for 2 minutes. Raise the heat to high and add the wine; cook 2 minutes. Turn off the heat, cover the pan and cook in the oven for two hours or until meat is fork tender.
Serve the chops with some of the pan juices and onion and fennel spooned over the top.
Note: in the video, Mary Ann says to cook it for 40 minutes. She meant to say two hours. Sorry for the confusion.
This recipe is featured on show 2012 – Five Ingredient Meal.
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