Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives

Name: Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 , lamb shoulder chops about 3/4 inch thick, trimmed of external fat; , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , small onion, chopped fine; 2 small cloves, garlic, minced; 1 tablespoon, minced fresh rosemary; 1/3 cup, dry red wine; 1 cup, canned tomatoes packed in puree, chopped; 1/3 cup, kalamata olives, pitted and sliced; 2 tablespoons, minced fresh parsley leaves

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Appears in Cook's Illustrated March/April 1997

SERVES4

TIME55 minutes

Braised Lamb Shoulder Chops with Tomatoes, Rosemary, and Olives

WHY THIS RECIPE WORKS

Because shoulder chops are not a tough cut of meat, they didn’t need to cook for a long time for the sake of tenderness. We tried a much shorter braise than usual for our lamb chops—just enough to cook the meat. After just 15 to 20 minutes,...

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