Lamb Shoulder Chops With Red Wine Food

BRAISED LAMB SHOULDER CHOPS

Steps:

• Trim fat from chops.
• Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
• In the same pan, add onion chunks, saute until soft, about 5 minutes.
• Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
• Stir in wine or broth, bring to simmer and deglaze pan.
• Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
• Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
• Return chops to pan and spoon mixture over them.
• Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
• Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
• Sprinkle with chopped fresh mint.
• Serve over mashed potatoes or rice or noodles.

MARINATED LAMB SHOULDER CHOPS

Steps:

• Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
• If the lamb was in the refrigerator, let it come to room temperature before grilling.
• Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
• Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.

LAMB CHOPS MARINATED IN RED WINE

Steps:

• Make the marinade: Combine red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper in a baking dish. Reserve 1/4 cup of the marinade and set aside. Add lamb chops to the remaining marinade, cover, and refrigerate for 4 hours, turning meat over halfway through to be sure it is thoroughly marinated.
• Grill the chops: Heat grill or grill pan over high heat until very hot. Remove chops from the marinade, pat dry, and set aside. Combine the peppers, onions, tomatoes, remaining olive oil, reserved marinade, salt, remaining pepper, and thyme sprigs in a large bowl and toss to coat. Grill vegetables until just softened -- 5 to 6 minutes per side. Remove from heat and keep warm. Grill the chops -- about 4 minutes per side for medium rare. Divide evenly among four plates and serve immediately with grilled vegetables.

EASY LAMB SHOULDER CHOPS (PAN OR GRILL PAN)

Steps:

• Prepare the marinade by mixing all the ingredients together. Pour it in a gallon plastic bag or a glass container with a lid.
• Lightly season the lamb shoulder chops with salt & pepper and add them to the bag or container with the marinade. Make sure they are completely smothered. Seal or cover and let marinate for up to an hour at room temperature on the counter or up to 12 hours refrigerated.*
• Over medium-high heat heat a 10 or 12 inch heavy skillet for about 3 minutes. Add a tablespoon of oil. (Work in batches of 2 chops**).
• Scrape off the marinade from the lamb chops and discard.
• Cook chops for 3 to 4 minutes per side. Flip only once.
• If you want to be sure they are cooked medium-rare use a food thermometer. Lamb shoulder chops are medium-rare just under or exactly at 135 F.
• Remove the chops form the pan and let them rest on a plate for 3 to 5 minutes. You can cover them loosely with foil to keep them warm.
• Serve right away.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Serve the lamb chops with the cooking juices. This dish goes well with mashed potatoes and cabbage, or another side vegetable, along with warm biscuits or a loaf of hearty bread.

LAMB SHOULDER CHOPS WITH RED WINE

Steps:

• Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. 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 pour in the 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.
• Heat the oven to 250 degrees F.
• Transfer 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.
• Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
• Pour 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, if needed.
• Pour the sauce over the meat and serve immediately.

LAMB CHOPS IN A RED WINE OLIVE MARINADE

Steps:

• Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth.
• Reserve 1/4 of the marinade and pour the remainder over the lamb chops.
• Let the chops marinate in the refrigerator for 45 minutes to 1 hour.
• 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature.
• Preheat the grill to 450°F
• Season chops with salt and pepper and sear on the grill for about 2 minutes per side.
• Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking.
• Remove from grill, tent with foil and let rest for 5 minutes.

BRAISED LAMB CHOPS WITH RED WINE AND FIGS

Steps:

• Preheat oven to 350 degrees. Season lamb with fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in large high-sided ovenproof skillet over high heat. Sear chops until well browned, about 5 minutes per side.
• Add wine and vinegar. Boil until slightly reduced, about 2 minutes. Add stock, figs, and bay leaves. Bring to a boil.
• Braise lamb in oven, covered, for 45 minutes. Uncover. Braise, basting often, until lamb is tender and just falling off the bone, about 45 minutes more. (If liquid is not saucelike, simmer over medium-high heat until thickened.) Serve lamb with sauce.

LAMB CHOPS WITH RED WINE

Steps:

• Whisk Extra-Virgin Olive Oil (4 tablespoon), Shiraz (1/3 cup), Worcestershire Sauce (1 teaspoon), Red Wine Vinegar (2 tablespoon), Fresh Rosemary (to taste), Garlic (5 clove), Smoked Sea Salt (to taste) and Ground Black Pepper (to taste) for the marinade.
• Pat dry the Lamb Chop (750 gram) rub in the marinade gently. Leave covered in the fridge for at least 4 to 6 hours, better still overnight.
• Heat the Clarified Butter (1 tablespoon) in a heavy bottom pan.
• Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with Honey (2 tablespoon). Let the marinade bubble and reduce a little.
• Transfer to a heatproof casserole. Cook in the Panasonic Microwave Oven covered on high power for 5 minutes or until done.
• Return to the pan, throw in Fresh Rosemary (to taste) and Garlic (6 clove). Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
• Serve and enjoy with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side! Cooking results may vary depending on microwave oven used.

LAMB CHOPS WITH MUSHROOM WINE SAUCE

Steps:

• In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat.
• Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.
• Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden.
• Add the onion and cook the mixture, stirring, for 1 minute.
• Add the mushrooms and the soy sauce and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated.
• Add the vinegar and boil the mixture until the liquid is evaporated.
• Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated.
• Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring.
• Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

LAMB CHOPS WITH A POMEGRANATE AND RED WINE SAUCE

Steps:

• Heat the oil in a pan.
• Season the lamb chops with salt and pepper.
• Add the lamb chops to the pan and cook until they reach the desired doneness, about 5 minutes per side to get a thick chop to medium rare.
• Set the lamb aside.
• Add the shallots and sauté for 1 minute.
• Add the red wine and deglaze the pan.
• Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary, salt and pepper.
• Bring the mixture to a boil and simmer until it thickens to form a sauce, about 6-10 minutes.
• Pour the sauce over the lamb.

LAMB CHOPS WITH DRIED CHERRIES AND PORT

Steps:

• Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.