Quality ingredients, low heat and time add up to delicious meals (and a wonderful smelling kitchen!). Lamb chops, garlic, rosemary, onions and red wine come together in this succulent and easy dish. We say ‘easy’ here because with braising, once you’ve browned the onions and lamb, the oven does the rest of the work. The long, slow process of braising will ensure that the lamb is melt-in-your-mouth delicious.
- 2 medium onions, sliced ¼-inch thick
- 3-4 tablespoons Olive This! Garlic or Rosemary EVOO
- 4 or 5 lamb shoulder chops
- 3 cloves of garlic, minced or pressed through a garlic press
- 1½ cups red wine, cabernet sauvignon or pinot noir
- ¼ cup Dijon mustard
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ tablespoons chopped fresh rosemary, plus extra sprigs for garnish
Heat 2 tablespoons of the EVOO in a Dutch oven (or oven proof pot) until the oil just starts shimmering. Add onions and cook until lightly browned, stirring often. Remove the cooked onions to a plate and set aside.
Add more EVOO and working in batches brown the lamb chops on each side, about 4 minutes per side. When all the lamb chops are cooked, remove and set aside. Add the garlic and cook for about 30 seconds.
Pour the sauce over the lamb and onions and tightly cover the pot (you want to keep the braising liquid inside). Braise in the oven for about 2 hours or until the lamb becomes very tender. Keep an eye on the liquids, you don’t want to overcook the dish where the liquid evaporates. Serve lamb chops with the braising juices. Enjoy!
MAKES 4 SERVINGS
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