Rosemary-and-Garlic Lamb Chops
Braising is typically used for simmering tough meats for hours, but it works beautifully (and much more quickly!) with tender cuts, too. We paired lamb chops with rosemary and garlic for big flavor, fast.
- Total Time:
- Servings: 4
Photography: GEORGE BARBERIS
Source: Martha Stewart Living, February 2016
- 4 lamb-shoulder chops (6 to 8 ounces each), trimmed of excess fat
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 10 ounces frozen pearl onions, thawed, drained, and patted dry
- 2 tablespoons minced garlic (from 4 to 5 cloves)
- 3 sprigs rosemary
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 1/2 cups low-sodium chicken broth
- Mashed potatoes, for serving
Season lamb with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then lamb in a single layer. Cook, flipping once, until browned on both sides, 5 to 7 minutes. Transfer to a plate.
Reduce heat to medium. Add onions; cook, stirring a few times, until golden brown in places, 5 to 7 minutes. Add garlic, rosemary, and tomato paste; cook until fragrant, about 1 minute. Add wine; cook until mostly evaporated, about 1 minute. Stir in broth. Return lamb and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and cook until a thermometer inserted in thickest part of lamb (without touching bone) registers 130 degrees, 6 to 8 minutes. Serve over potatoes.