First up, it's succulent lamb - now how can you stay mad at me? I adapted this recipe that I found through to make it a little healthier - and it turned out so well that it will be requested again soon in my house. For starters, take lamb shoulder chops (these are the best deal for the money and the amazing amount of meat you actually get from them) and rinse them lightly, then pat dry and liberally salt and pepper the chops before setting them aside.
Next, take 3 tbsp of butter and heat it in a frying pan over a medium flame. Add in 1 head of garlic, minced, and then a few shakes of dried shallots. Once the garlic has started to brown, add 1/4 cup dry white wine, about five or six freshly chopped rosemary sprigs, 2 tsp of allspice and 2 tsp of dried thyme. Once this has all mixed together, say another two minutes, pour the mixture out and set aside.
While the pan is still hot, add the chops and brown them on both sides, which should take about three minutes per side. You do not want to cook the lamb all the way through - just to brown the exterior.
Take the chops and place them into a baking/pyrex dish that's filled with approximately 3/4 cup of low-sodium vegetable broth and a couple more unchopped cloves of garlic. Gently baste the tops of chops with the broth (you don't want them to be submerged) and then pour the butter and herb mixture on top of each chop. Place the lamb into the oven at 340 degrees and let it cook for about 90 minutes.
Paired with green beans crisped in lemon juice with cracked black peppercorns and oven roasted mini gold new potatoes.
- Melissa
