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

www.williams-sonoma.com

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

View full recipe on www.williams-sonoma.com

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 www.williams-sonoma.com.

Share this recipe:

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;