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Edited on Sun Jan-30-05 10:18 PM by mike_c
The chops are organic local lamb that I slaughtered last summer, butchered by a local meat packer (and very nicely done, I must say).
six lamb shank chops, seasoned with lemon pepper six baby red potatoes eight brussels sprouts, trimmed and cut in half lengthwise 2 tblsp extra virgin olive oil 1/2 to one cup white wine (I used the same chardonnay that I'm drinking-- didn't really measure) 1 tsp balsamic vinegar small sprig of fresh rosemary 1 bay leaf 1 garlic clove, crushed salt and pepper to season
Sweat the garlic clove in olive oil in a heavy skillet over low heat for a few minutes to flavor the oil (my skillet already had a little bacon fat in it-- yum). Remove the garlic before it begins to burn, then turn up the heat to medium high. Sear both sides of the lamb chops in the hot skillet for a few minutes until well browned. Add the potatoes and brussels sprouts. Add the wine, vinegar, and herbs to the skillet, cover, and braise on medium low heat until the liquid has evaporated and the vegetables acquire a little bit of brown crustiness. Discard the herbs. Season with additional salt and pepper to taste.
It's cooking now, so I don't have a clue how it will turn out. Anyone ever tried a one skillet lamb chop braise like this?
on edit: oh god it's been cooking for about 20 min and it smells HEAVENLY.
on double edit: this is awesome. Watch the last bit of the reduction carefully.
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