Braised Lamb Shoulder Chops with Capers, Balsamic Vinegar, and Red Peppers
Appears in Cook's Illustrated March/April 1997
These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.
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,...