Photo: Emiliano Vittoriosi
Braised Lamb Shoulder Chops with Tomatoes and Rosemary
10 ingredients
Serves 4.
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Lamb shoulder chops are much less expensive than loin or rib chops, and because they have many more bones, they are far more flavorful as well. You would not want to braise the pricier, smaller loin or rib chops—which are best served rosy and pink—but shoulder chops develop an irresistible richness after simmering in a red-wine broth.
Estimated Nutrition (whole recipe, rough)
523
Calories
28g
Protein
36g
Fat
19g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lamb shoulder chops, each 10 to 12 oz. and 3/4 inch thick, trimmed of excess fat
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/3 cup dry red wine
- 5 canned tomatoes, preferably San Marzano, with some of their juices, coarsely chopped
- 10 to 12 pitted Kalamata olives, coarsely chopped
- 1 1/2 Tbs. fresh flat-leaf parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes