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lamb shoulder blade chop ×

Dinner Greek

4.5

1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

By nickysmama

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Dinner American

4.8

1 Preheat the oven to 300 degrees F (150 degrees C).
2 Generously season lamb chops with salt and black pepper.
3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

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Dinner American

5.0

1 Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
2 Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
3 Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
5 Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
6 Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

By Lesalee

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