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Braised Lamb Shoulder Chops
2 lbs lamb shooulder chops
1 large onion
1 lemon
4 cups of beef stock
6 or 8 whole peppercorns
salt and pepper
olive oil to taste
red wine
Preheat the oven to 350 degrees F.
Trim away all of the fat that you can from the chops, then season
to taste with your choice of spices. (salt, pepper, garlic powder,
rosemary and tarragon.)
Heat the oil well, but not smoking, and brown the chops, set them
aside and saute the onion until translucent.
Deglaze the pan with the wine, put the onions into it, then the
chops atop them, add the stock, a little more wine if you will,
then slice the lemon and out it on top of all. Braise the chops
for two hours, or until tender, basting on the half-hour.
When done, remove from the oven and cover and refrigerate over
night. Remove the fat from the dish and reheat in the oven at 250
degrees F until at serving temperature.
Serve with white rice or smaller types of pasta.
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Lamb Chops 12