Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Braised Lamb
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- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1375
- Total Fat
- 95 g
- Saturated Fat
- 39 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 60 g
- Cholesterol
- 232 mg
- Sodium
- 2248 mg
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1375
- Total Fat
- 95 g
- Saturated Fat
- 39 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 10 g
- Sugar
- 12 g
- Protein
- 60 g
- Cholesterol
- 232 mg
- Sodium
- 2248 mg
Ingredients
Directions
- Preheat oven to 275F.
- Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
- In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
- Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.
