Braised Lamb Shoulder Chops in White Wine
Lamb chops are expensive and often overcooked to the point of ruination. My answer: braised lamb shoulder chops. These are my husband Guy’s favorite and they are so easy to make; but the best pay off is the taste, succulent, juicy every time and slow cooked in the oven.
- 4 lamb shoulder chops each weighing aboutounces
- 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 was featured on Season 20 - Episode 2012.