Lamb Shoulder Chops with Red Wine
ACTIVE TIME: 45 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 4 servings
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- 2 teaspoons vegetable oil
- 4 (8- to 12-ounce) lamb shoulder blade chops
- 16 fluid ounces plus 1 tablespoon red wine blend, such as Syrah, Grenache, or Mourvedre
- 4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
- 3 ounces dried plums, finely chopped
- 3 ounces dried apricots, finely chopped
- 2 tablespoons unsalted butter, cubed and chilled
- Kosher salt
- Freshly ground black pepper
ACTIVE TIME: 45 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 4 servings
Procedure
- Put a 10-inch, oven-safe, straight-sided saute pan over medium heat for 5 minutes. In a medium mixing bowl, toss the lamb with the vegetable oil. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then add 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
- Heat oven to 250ºF.
- Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
- Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
- Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary, and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, as desired.
- Pour the sauce over the meat and serve immediately.
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