A perfect recipe for a cool winter dinner, or to practice now for a St. Patrick’s Day feast!
St. Patricks Day Recipe: Braised Lamb Shoulder Chops!Course: MainCuisine: IrishDifficulty: Intermediate
This braised lamb dish is perfect for winter evenings, or for a hearty St. Patrick’s day dinner. Serve with a healthy mound of buttery mashed potatoes.
Zest of 1 lemon (fine)
2 cloves of garlic, minced
1/4 cup of fresh parsley, chopped
2 shoulder chops
3 stalks celery, diced
2 carrots, diced
1 small onion, diced
3 cloves garlic, skinned and left whole
2 anchovies, oil-packed
1 tbs tomato paste
1 cup dry wine (red or white)
1/2 cup stock
1 bouquet garni (2 stalks of rosemary and 6 stalks of thyme)
Salt and pepper
- Combine ingredients and chop fine. cover and refrigerate until ready to use. Can be made up to six hours in advance.
- Season the chops with salt and pepper. Pat dry. In a heavy skillet bring a heat a tablespoon of oil to smoking. Sear the chops until crisp and brown on both sides, about 1 minute on each side. Remove chops to a plate. Lower heat to medium. Add the carrot, onion, and celery to the hot pan and cook until softened, about 5 minutes. Add garlic and cook until aromatic, about 30 seconds. Add anchovies and cook for 1 minute until anchovies begin to melt into the vegetables. Add tomato paste and stir to coat the vegetables
- Add wine and stock, scraping up any browned bits from the bottom of the pan. Bring liquid to a boil, then return lamb chops and accumulated juices to the pan. If needed, add additional stock or water to ensure the liquid nearly covers the meat. Reduce to a simmer and cover with a tight-fitting lid. Reduce heat to low (or place in a 240degree oven) and simmer until meat is fork tender but not falling off the bone, about 1.5-2 hours.
- Remove chops to a plate and cover loosely with foil to keep warm. Skim fat from the surface of the braising liquid. Strain braising liquid through a fine strainer, discard solids. Return liquid to pan and reduce until liquid coats the back of a spoon. Serve chops on a bed of mashed potatoes, glazed in braising liquid and topped with gremolata.