- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 603.7
- Total Fat: 33.7 g
- Cholesterol: 129.7 mg
- Sodium: 428.3 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.2 g
- Protein: 42.1 g
Provencal Braised Lamb Shoulder ChopsSubmitted by: WATERN2WINE
IntroductionWhy no category for Lamb? I had to fit this into the "Beef & Pork" because there is no appropriate category. Also, I had to guess at some of the ingredients entered, as there was no exact correllation in the SparkPeople database. However, I think I came pretty close. Enjoy - this is great stuff! Why no category for Lamb? I had to fit this into the "Beef & Pork" because there is no appropriate category. Also, I had to guess at some of the ingredients entered, as there was no exact correllation in the SparkPeople database. However, I think I came pretty close. Enjoy - this is great stuff!
4 (1/2 inch thick) Lamb Shoulder Chops (1.75 lbs total)
Salt & Pepper
1/4 Cup Extra Virgin Olive OIl
6 Garlic Cloves, thinly sliced lengthwise
2 Medium onions, sliced (1/4 cup)
1 Turkish or 1/2 California Bay Leaf
1.5 Cups Dry white wine
3 large tyme sprigs
1 1/2 Boiling Potatoes
1/3 Cup Oil-Cured Black Olives
16 Oz Chicken Stock (low-sodium) (low-sodium chicken broth OK as a substitute).
* Pat chops dry & season with 1/2 teaspons each salt & pepper (total, all chops).
*Heat Oil in a 12-inch heavy skillet over medium high heat until it shimmers. Then cook garlic, stirring constantly, until golden (about 1 min). Transfer with slotted spoon to a plate.
* Brown chops in the same skillet in 2 batches, turning once (about 4 minutes total per batch). Transfer to a plate.
* Add onions, Bay Leaf, 1/4 teaspons salt, & 1/8 Teaspons pepper to skillet & cook over medium-high heat, stirinng occassionaly until lightly browned (10-12 minutes). Add wine & bring to a boil, scraping up brown bits. Remove from heat.
* Peel potatoes & slice about 1/8 inch thick. Scatter half of potatoes in a shallow 3-quart baking dish (or crockpot), then top with half of the onions. Scatter garlic, thyme & olives over the onions, then top with lamb chops. REpeat laying with remaining potatoes, onions, & schops.
* Pour wine, stock & Meat juices over the top. If ingredients are not covered with liquid, add more stock or broth (and maybe a little more wine) over the top.
* Bake, uncovered, basting with juices once or twice, until potates are tender & browned on top & meat is tender when pierced with tip of a knife, about 1.5 hours. (If using a crockpot, you will need to cover the pot for proper cooking throughout.)
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WATERN2WINE.