Braised Lamb Shoulder Chops

From: Clifford Boren

On Oct 3, 2009

Served over noodles. Used Sherry. Also, canned Rotele tomatoes.

From: IngridH

On Sep 24, 2009

Yum, and double yum! I served this to my parents who are really not lamb lovers, and they really enjoyed it, as did I. I didn't add any cornstarch, I just pulled the meat when it was tender and jacked up the heat to reduce the liquid. I used sherry instead of red wine, and I added mushrooms (in the last 20 minutes of cooking), because I had some that needed to be used. I also needed to make this as a make ahead, so I cooked through step 6 on day one, then packed the meat, cooked vegetables, and tomatoes and spices in a zip top bag and refrigerated overnight. Then on day 2, I dumped the entire mixture into a pan and brought it up to a simmer until it was tender. I served over noodles, but rice would have worked equally well. Thanks so much for a wonderful recipe that I will definitely make again!

From: TOOLBELT DIVA

On Jul 5, 2003

Friday, July 4/03 My partner, Smiley, came home from work today, opened the door and said "This recipe contest of your's makes our court yard smell like a European bistro". The aroma of Braised Lamb Shoulder Chops simmering in juices flavoured with the recipe's prescribed herbs and seasonings adds to the anticipated enjoyment of dinner. We love a lemon addition to our food, use it frequently, so this recipe immediately appeals to our taste preference. The intelligent combination of the seasonings creates a subtility, yet enhances the sweetness of carrot, and onion, while toning down the acidity of tomato and contributes to the ultimate tenderness of Shoulder Chops. (I also added one very large thinly sliced white, mushroom for no good reason other than I could not help myself - I am a mushroom junkie...) To complement our dinner, I baked two potatoes, cut them in half, but not right through. (I wanted to be able to fold the jackets back over the flesh) I scooped out the flesh while still hot - (that took some doing) - mixed it with a fork until the lumps were smoothed away then added enough canola/soya margarine to bind the flesh, returned the potato to their jackets, folded the skins back over the potato only enough to have plenty of potato protruding through the opening. Then, scooped sauce and veggies over the potatoes and chops. AMBROSIA, PURE AMBROSIA! I did find, however, that one hour simmering time was not quite long enough to tenderize the celery; but I am a compulsive taster, so I allowed it to continue simmering while I continued tasting, until the vegetables were al dente. Total simmer and taste time about 1.5 hours. The sauce and vegetables are so tasty I could easily eat it on its own, like soup. Served with a bottle of chilled Terre del Sole, Pinot Grigio, from the 2001 Pasqua collection, made Smiley forget all about the airport woes. When I asked for an objective opinion of the recipe, the answer was an intelligent "Yum-Yum, Goot-Shtofe". I guess that brilliant critique means this recipe is a definite keeper, and I thank you for your contribution to the "Ready Set Cook Spring 2003 contest.

From: smellicious

On Apr 11, 2007

I used leftover Easter lamb roast for this and my husband declared it better than the roast which he made! Even the kids liked it. I only simmered it for about 1/2 hour and it was very easy. Because of the quick cooking I thought my flavors were a little sharp so I added about one tablespoon of brown sugar which worked perfectly. The flavor combination, even with the seasoning from the roast, worked perfectly: complex but not spicy. I'll try this with the shoulder chops and save this for the next lamb leg leftover meal. Thanks