Recipe courtesy of David Rosengarten
Braised Lamb
- Level: Easy
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1375
- Total Fat
- 95
- Saturated Fat
- 39
- Carbohydrates
- 61
- Dietary Fiber
- 10
- Sugar
- 12
- Protein
- 60
- Cholesterol
- 232
- Sodium
- 2248
Ingredients
4 3/4-inch-thick shoulder lamb chops (3 to 4 lbs)
5 large garlic cloves, smashed
2 Tbsps mixed chopped fresh herbs (such as oregano, marjoram and thyme) plus 4 whole sprigs thyme
Salt and pepper
1/4 cup flour, for dusting
3 Tbsps olive oil
4 large onions, sliced thick
4 large tomatoes, sliced thick
1 cup dry white wine
2 bay leaves
1 bunch parsley, stems removed and reserved separately, leaves finely chopped
3 large boiling potatoes, peeled and sliced thick
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.