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easter recipe idea
Braised Lamb
Shoulder Chops


with mint gremolata

 

Braised Lamb Recipe

Prep Time: 10 minutes
Cooking Time: 1 hour
Serves: 6

Entertaining for a holiday like Easter can be a challenge for your budget - so for this year's Easter recipe idea we've decided to highlight a recipe using an affordable cut of meat that your guests will love: Lamb Shoulder Chops. You can get 2 pounds for under $15, and with the proper cooking method (braising), you'll get delicious fall-off-the-bone tender meat. We add a dash of spring flavor with a gremolata combining lemon zest and fresh chopped mint.

When we think lamb our first thought for wine pairing is Syrah - also called Shiraz in Australia (confused? check out this blog post). The earthy, gamy flavor of Syrah echoes the flavors of lamb and the strong, complex flavors that slow-braising develops can stand up to the wine's power. We feature an affordable and easy-to-find Australian version for our Steal and a harder-to-find but special bottling from a winery based out of Solvang, CA for our Splurge.

Pairing Options

'Splurge'
2009 Blackjack Ranch Double Down Syrah, Santa Barbara Cty
Rich and concentrated with blackberry and currant flavors, and a dash of smoke and earth. ($26)

'Steal'
2009 Greg Norman Estate Shiraz, Limestone Coast
Easy-drinking and nice for the price point. Fruit-forward but not a fruit bomb.
 ($15)

Braised Lamb Ingredients:

2 lbs lamb shoulder chops
3 turnips
4 carrots
1 onion
3 garlic cloves
2 cups red wine
2 cups vegetable broth
2 tbsp fresh mint
3 tbsp olive oil
1 lemon

 

Braised Lamb Cooking Instructions:


1.) Cut turnips and carrots into large chunks. Chop onion, and finely chop garlic and mint. Zest lemon and reserve.

 

2.) Generously season chops on both sides with salt and fresh ground black pepper. Heat 2 tbsp of olive oil a large enamel pot over medium-high heat, and sear each chop on both sides for 2 minutes.

 

3.) Remove lamb after searing and let reserve. In the same pot, add onions and saute for 2 minutes. Add 3/4 of the garlic and saute for another 2 minutes.

 

4.) Add turnip and carrots and continue cooking for another few minutes, then add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook wine down for 2-3 minutes.

 

5.) Return lamb to pot and add stock until liquid comes up to the sides of the lamb without covering the top of the meat.

 

6.) Cover the pot, turn the heat down to a low boil and simmer for 3 hours.

 

7.) Make gremolata by mixing remaining garlic, olive oil, mint and lemon zest.

 

8.) Plate dish by layering vegetables on the bottom, then meat on top. Add a sprinkling of gremolata over the meat and garnish with any extra mint leaves. Serve with starch of your choice, like rice pilaf or egg noodles. Enjoy!


 

 
Next recipe:
 Easter Ham Dinner - Smoked Pork Shoulder


 

 


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