Recipe

Braised Lamb Shoulder Chops With Red Wine And Tomatoes Recipe

Add Step-by-Step Photos	Trigger / All my dishes 1 year, 7 months ago These you prepare when The Queen is expected. So comforting for the soul and the spirit, a mouth watering dish with an aroma that permeates the air. Enjoy this with Goat cheese and rosemary twice baked Potato Prep:20m Cook:112134m Servings:4	Trigger
	bestfragrantmediteranian

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Ingredients

1-tablespoon olive oil

4 shoulder lamb chops

1 large sweet onion, cut in half, and each half quartered

3 medium carrots cut in half-inch circles

3 large celery ribs, with leaves, cut in half-inch lengths

1/2 lemon, un-peeled, cut in very thin slices

1/2 cup red wine (sherry or port is good) or beef broth

1/4-teaspoon salt

1/8-teaspoon fresh ground pepper

1 (14 ounce) cans tomatoes, diced

1-teaspoon cumin

1-teaspoon coriander

4 cloves garlic, smashed

1-tablespoon light soy sauce

1/2-cup cold water

1-tablespoon cornstarch

3-4 sprigs fresh mint, leaves removed and rolled up, cut in thin strips

Directions

Trim external fat from chops.

Heat oil in large deep heavy Stainless steel pan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.

In the same pan, add quartered Onions, sauté until soft, about 5 minutes.

Add carrots, celery, salt and pepper and lemon slices, sauté until caramelized, 15 to 20 minutes.

Stir in wine or broth, bring to simmer and deglaze pan.

Meanwhile, empty tomatoes, undrained, into a bowl, add , cumin, coriander, garlic and soy sauce.

Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.

Return chops to pan and spoon mixture over them.

Bring to boil, reduce heat and simmer covered for 30 minutes or until chops are fork tender.

Make slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.

Sprinkle with chopped fresh mint.

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Comments

mystic_river1 1 year, 7 months ago said:
Maybe I could be Queen for a Day!

lunasea 1 year, 7 months ago said:
I really like this recipe, Michael - I love the complexity of the flavors and I can only imagine the depth that the simmering brings. Interesting composition...it's like the perfect comfort food but lifted to a higher level - and that is where the soul and spirit (as you mentioned) gets sustenance, too. And the mint chiffonade at the end is genious.

Anyone would feel most fortunate to be the guest at this meal....

Thanks for sharing and inspiring, m'dear...

Smiles,
~Vickie

debwin 1 year, 4 months ago said:
I have a freezer full of lamb here and need a few new lamb recipes... this sounds delicious.

pleclare 1 year, 1 month ago said:
These sound heavenly!

lanacountry 12 months ago said:
Very nice recipe! 55555 !

merlin 4 months ago said:
Yummy. Thanks

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