Slow Cooked Mediterranean Lamb Shoulder Chops

These slow-cooked lamb chops are fall apart tender and are nestled into a lovely vegetable studded red wine and tomato sauce.

Serves: 4 Prep Time: 20 minutes/ Cook Time: 2 hours

Instructions

  1. Preheat oven to 300° F.  In a large oven-safe skillet, preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat. Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 5 minutes. Scrape the mixture into a small bowl.

  2. Season the lamb with salt and pepper on both sides. Give the skillet a quick wipe with a paper towel and return it to the heat. Add 1 more tablespoon olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.

  3. Add the remaining tablespoon of olive oil to the pan, and then add the grilled veggies, thyme and rosemary. Stir in the carrot and onion mixture. Add the red wine, stir to release browned bits from the bottom of the pan and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture.

  4. Cover the pan with foil and place in the oven and allow to cook gently for 2 hours, until the meat is very, very tender, almost falling apart. Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.

  5. Sprinkle the finished dish with the parsley. Serve the lamb chops with the pan sauce over your choice of starch.

Ingredients

  • 3 tablespoons olive oil divided

  • 1 medium onion roughly chopped

  • 4 large carrots roughly chopped

  • 3 large garlic cloves minced

  • Two 1 -inch thick lamb shoulder chops, about 2 pounds total

  • Kosher salt and freshly ground pepper to taste

  • 3 cups Pinwheel Grilled Mediterranean Veggies (frozen)

  • ½ teaspoon dried thyme

  • 2 teaspoons dried rosemary crushed

  • 1 cup red wine

  • ½ cup tomato sauce or pureed tomatoes

  • Water or chicken broth as needed

  • ¼ cup chopped fresh parsley

recipesAnjali GuptaEaster, Passover, lamb, shoulder chops, winde, mediterraneam, slow-cookedComment