Seasons Greeting to everyone! I know this recipe would have probably helped you a lot more if I had posted in the last few days, but I am sure you were all inundated by a million recipes already, this recipe does not even require a special occasion, this could even be done with your leftover lamb pieces from the festivities! This lamb is braised after it has been massaged with the rub then seared to perfected then cooked to perfect softness. As usual an easy meal to prepare! 🙂
Cannot believe we are almost in 2014, I feel like I just went to the 2013 NYE’s party the other day, and the year has flown by so quickly. Even though when I think back what I did this year, I did have a wonderful year, especially the first 6 months when I was travelling to an exciting location every single month. Hope you enjoy my last recipe of 2013, I will meet you back here next year. So who is making resolutions for next year?
Happy new year to everyone!
4 Shoulder lamb chops
1 Tbsp Butter
1 large Onion, chopped
2 Carrots, chopped
3 Celery ribs, chopped
1 Yellow Pepper, chopped
8 cloves garlic, minced
½ cup Red wine
1 Tbsp Worcestershire Sauce
1 Tsp Balsamic Vinegar
1 Tsp dried Rosemary
1 Tsp dried Thyme
¼ Tsp salt
¼ Tsp Black pepper
½ Tsp Garlic Powder
Combine the last three ingredients, salt, pepper and garlic.
In a big bowl large enough to fit the four lamb chops add a little olive oil and pour in the rub.
The lamb chops need to be mixed well with this mixture.
Heat oil in a large non stick sautéuse pan.
Brown chops on for 5 minutes on each side. Remove from pan. Set aside and keep warm.
In the same pan, add the butter and all the chopped vegetables. Then as the vegetables get soft stir in the minced garlic cloves and the dried herbs.
Then sauté the vegetables by adding in the Balsamic vinegar until they are soft and caramelized, about 15 to 20 minutes. If you like it spicy then you can add half a teaspoon of chili flakes at this stage.
Stir in wine and bring it an almost boiling point, where you start to see the bubbles.
Add the chops back to the pan, along with the Worcestershire sauce.
Bring the mixture to a boil, reduce heat and simmer covered for 1 hour.
Spoon the vegetables on to a serving plate then top with a lamb chop and Serve hot with roast potatoes and grilled asparagus.
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