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Categories:
chops salt ground black pepper olive oil butter garlic Herbs De white wine chicken tomato puree parsley
Viewed: 27 - Published at: 6 years agoIngredients
- 4 Lamb Shoulder Chops
- 1 teaspoon Salt
- 1/2 teaspoons Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 3 cloves Garlic, Chopped
- 1 teaspoon Dried Herbs De Provence
- 1 cup Dry White Wine
- 1/2 cups Chicken Stock
- 1 cup Tomato Puree
- Parsley, For Garnish
Method
- Pat dry lamb chops and season with salt and pepper.
- Heat olive oil and butter in a pan on high heat and add the chops when hot.
- Cook chops until browned and then remove to a plate.
- Turn the heat to medium and add garlic and herbs.
- Cook stirring until garlic is soft but not brown.
- Add the wine scraping up the brown bits and reduce to about half.
- Add the chicken stock and tomato puree and reduce by half.
- Add the lamb back to the pot, reduce heat to low and cover and simmer until chops are tender about 45 minutes.
- Garnish with parsley.
- Que aproveche!
- Enjoy!
