Lamb is one of my absolute favourite meats, so I am always on the lookout for new and yummy ways to prepare it. This Pan-Braised Lamb Shoulder Chops recipe originaly came from 1997 edition of The Joy of Cooking gifted to me by my Step Mom back in 2004. I have found The Joy of Cooking to be an invaluable reference for basics throughout the years. The lamb chops I used for this recipe came from the local farm Chick a Biddy Acres.
I use the original recipe as a base, but every time I use it I use different ingredients and steps. Although this means that every time I make this it is an experiment and will taste different I have not had it fail on my once, it tastes great every time! In past, place of the wine I have substituted vodka, orange juice, and various other drinks. It always tastes good, but what you substitute for the wine will drastically alter the resulting taste of your chops. I found pineapple made the resulting taste sweet, but enjoyable. Have fun experimenting with this.
- 4-6 lamb shoulder chops
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp non dairy margarine
- 1 tbsp olive oil
- 1 small onion
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 1/2 tsp basil
- 1 cup pineapple juice
- 1 cup vegetable stock
- 1 cup canned chopped tomatoes with liquid
- Season 6 lamb shoulder chops with salt and pepper
- Heat non dairy margarine and olive oil until turns a touch brown
- Saute chops 2 minutes each side
- Remove chops and excess fat from pan
- And onion and spice mixture to pan and fry on medium heat untill onion soft.
- Mix in pineapple juice
- Simmer until liquid is reduced by half
- Mix in vegetable stock and tomatoes
- Simmer until reduced by half
- Add lamb chops and reduce heat to low. Cover and simmer for 40 minutes turning chops once at 20 minutes.
My husband and I enjoyed these lamb chops with mashed sweet potatoes spiced with cinnamon and ginger and plain fried spinach and mushrooms.