Lamb Shoulder Chops with Red Wine
Lamb Shoulder Chops marinated in red wine blend and braised for 3.5 hours. Perfect for Easter or holiday meals! Gluten-Free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.
Cooking tools:
- Saute pan
- Mixing bowl
- Plate
- Zip-top bag
- Airtight container
- Refrigerator
- Oven
- Aluminum foil
- Serving platter
- Gravy separator
- Measuring cup
- Whisk
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 teaspoons vegetable oil
- 4 (8- to 12-ounce) lamb shoulder blade chops
- 16 fluid ounces plus 1 tablespoon red wine blend, such as Syrah, Grenache, or Mourvedre
- 4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
- 3 ounces dried plums, finely chopped
- 3 ounces dried apricots, finely chopped
- 2 tablespoons unsalted butter, cubed and chilled
- Kosher salt
- Freshly ground black pepper
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