Braised Lamb Shoulder Chops with Tomatoes and Rosemary | Williams Sonoma

Name: Braised Lamb Shoulder Chops with Tomatoes and Rosemary | Williams Sonoma
Total time: 55 min
Ingredients: 4 lamb shoulder chops, each 10 to 12 oz. and 3/4 inch thick, trimmed of excess fat; Kosher salt and freshly ground pepper, to taste; 2 Tbs. olive oil; 2 large shallots, finely chopped; 3 garlic cloves, minced; 1 Tbs. minced fresh rosemary; 1/3 cup dry red wine; 5 canned tomatoes, preferably San Marzano, with some of their juices, coarsely chopped; 10 to 12 pitted Kalamata olives, coarsely chopped; 1 1/2 Tbs. fresh flat-leaf parsley leaves

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Braised Lamb Shoulder Chops with Tomatoes and Rosemary Lamb shoulder chops are much less expensive than loin or rib chops, and because they have many more

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Ingredients

4 lamb shoulder chops, each 10 to 12 oz. and 3/4 inch thick, trimmed of excess fat&nbsp;
Kosher salt and freshly ground pepper, to taste&nbsp;
2 Tbs. olive oil&nbsp;
2 large shallots, finely chopped&nbsp;
3 garlic cloves, minced&nbsp;
1 Tbs. minced fresh rosemary&nbsp;
1/3 cup dry red wine&nbsp;
5 canned tomatoes, preferably San Marzano, with some of their juices, coarsely chopped&nbsp;
10 to 12 pitted Kalamata olives, coarsely chopped&nbsp;
1 1/2 Tbs. fresh flat-leaf parsley leaves&nbsp;