Lamb Shoulder Chops with Red Wine

Name: Lamb Shoulder Chops with Red Wine
Prep time: 45 min
Total time: 450 min
Yield: 4
Cuisine: American
Ingredients: 2 tsp Vegetable Oil (2 teaspoons vegetable oil); 4 pieces Lamb Shoulder Chop (4 (8- to 12-ounce) lamb shoulder blade chops); 16 fl oz Dry Red Wine (16 fluid ounces plus 1 tablespoon red wine blend, such as Syrah, Grenache, or Mourvedre); 4 sprig Rosemary (4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves); 3 oz Dried Plum (3 ounces dried plums, finely chopped); 3 oz Dried Apricots (3 ounces dried apricots, finely chopped); 2 tbsp Unsalted Butter (2 tablespoons unsalted butter, cubed and chilled); 0 pieces Kosher Salt (Kosher salt); 0 pieces Black Pepper (Freshly ground black pepper)

Lamb shoulder chops are seared, marinated in red wine and rosemary, then braised low and slow until tender. The braising liquid is reduced with dried fruit and finished with butter for a rich sauce.

450 minAmerican

Servings4

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Halal

Steps

1Put a 10-inch, oven-safe, straight-sided saute pan over medium heat for 5 minutes. In a medium mixing bowl, toss the lamb with the vegetable oil. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then add 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
2Heat oven to 250ºF.
3Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
4Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
5Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary, and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, as desired.
6Pour the sauce over the meat and serve immediately.