I’ve never cooked lamb before in my life. I was never particularly fond of lamb mostly because of its fattiness. I am so grateful to Adam Roberts of Amateur Gourmet for giving lamb another chance in my kitchen! The recipe looked super easy and, judging by the pictures, it was a restaurant-quality meal. It is very nourishing but I really appreciate how the tangy zing of the tamato sauce cuts through the richness of the meat. And, as always, everything tastes better with a glass of red :-)!
- 2 lamb shoulder (blade) chops
- 1 medium sweet onion, diced
- 1 medium carrot, chopped
- 2 cloves garlic, pressed
- 2 tablespoons chopped fresh parsley (plus more for garnishing)
- 1 cup white wine
- 1 (28 oz) can diced tomatoes
- salt, freshly ground black papper to taste
- olive oil
Heat some olive oil in a deep skillet over medium-high heat. Pat dry the chops with paper towels and season well with salt and pepper. Make sure the skillet and oil get really hot before you add the chops. Sear well on both sides.
Remove the chops on a plate, drain some of the fat from the skillet, reduce the heat to medium and add the onions, carrots, and parsley. Sprinkle the veggies with salt and pepper and sautee until they develop some color (about 6 minutes), then add the garlic and sautee for 2 more minutes.
Add a cup of white wine to the skillet, crank up the heat and reduce the liquid in half. Now add the diced tomatoes, bring the sauce to a boil, then reduce to a simmer, add the chops back in, cover and cook for 45 minutes to an hour.
At this point, if need be, you can remove the chops again, increase the heat, and reduce the sauce even more.
I served the chops burried in the chunky sauce on top of a pile of fluffy couscous (1 part grain to 2 parts water; bring water to boil, add salt, couscous, remove from the heat, let stand for 5 minutes; add some olive oil and fluff the couscous with a fork).