The Secret of Lamb Chops

I’ve always liked lamb chops.  They’re hard to ruin.  Even inexperienced cooks can grill a lamb chop.  Just don’t cook it too long—3-4 minutes per side--unless you like your meat super-well-done.  If you don’t have a grill or broiler, a frying pan will do.

The biggest obstacle to lamb chops is their cost.  My local grocery store is selling loin chops for $12.99 a pound and shoulder chops (also called blade or arms chops) for $10.99 a pound.  Luckily they’re often on sale for considerably less.  When I spotted shoulder chops for $2.99 per pound, I stocked up.

Although they were at least twice the size of loin or rib chops, they were also four times as tough because I cooked them the wrong way.  A quick broil won’t do.

“Braise” is the word you’re looking for.  It basically means covering shoulder chops with liquid and cooking them, covered, for about 1 hour, or even longer if you like.  Braised shoulder chops taste earthier somehow.  They are a good choice for company because you can cook them in advance and reheat when needed.

Lamb Shoulder Chops

Braised Shoulder Lamb Chops – serves 3 

1 tablespoon olive oil + more as needed
3 shoulder lamb chops (about 3/4 pound each)
1 medium onion, roughly chopped
1 tablespoon chopped garlic
15-ounce can chopped tomatoes
1/2 cup red wine
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano 

Add 1 tablespoon olive oil to a large frying pan and begin heating over high heat.  When the oil is hot, add the chops and brown them on both sides (about 1 minute per side). Remove them from the pan to a plate and set aside. 

Add 1 tablespoon olive oil to the pan and begin heating over medium-high heat.  When the oil if hot, add the onions and garlic and cook, stirring occasionally until the onions soften, about 5 minutes. 

Add the tomatoes, wine, salt, pepper and oregano, stir and bring to a boil.  Return the chops to the pan and stir so they are covered with sauce.  Turn the heat down to low, cover and cook for 1 hour.  Check occasionally to make sure the mixture doesn’t get dry.  If it seems dry, add 1/4 cup water or more if needed. 

At the end of the hour, poke the lamb with the tines of a fork to see how easily the tines penetrate the meat.  If the meat is not soft enough, cook for another 15 minutes and test again.  At this point you can turn off the heat, let cool and refrigerate overnight.  Or you can serve immediately with mashed potatoes or rice.

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