trying something new with lamb chops....

[mike_c]

The chops are organic local lamb that I slaughtered last summer, butchered by a local meat packer (and very nicely done, I must say).

six lamb shank chops, seasoned with lemon pepper
six baby red potatoes
eight brussels sprouts, trimmed and cut in half lengthwise
2 tblsp extra virgin olive oil
1/2 to one cup white wine (I used the same chardonnay that I'm drinking-- didn't really measure)
1 tsp balsamic vinegar
small sprig of fresh rosemary
1 bay leaf
1 garlic clove, crushed
salt and pepper to season

Sweat the garlic clove in olive oil in a heavy skillet over low heat for a few minutes to flavor the oil (my skillet already had a little bacon fat in it-- yum). Remove the garlic before it begins to burn, then turn up the heat to medium high. Sear both sides of the lamb chops in the hot skillet for a few minutes until well browned. Add the potatoes and brussels sprouts. Add the wine, vinegar, and herbs to the skillet, cover, and braise on medium low heat until the liquid has evaporated and the vegetables acquire a little bit of brown crustiness. Discard the herbs. Season with additional salt and pepper to taste.

It's cooking now, so I don't have a clue how it will turn out. Anyone ever tried a one skillet lamb chop braise like this?

on edit: oh god it's been cooking for about 20 min and it smells HEAVENLY.

on double edit: this is awesome. Watch the last bit of the reduction carefully.

[eleny]

1. I've never tried this

But I like all the ingredientsyou're using. I like lamb and will be trying this. Let us know how it tuned out. I bet the rosemary and garlic are making that great fragrance in your kitchen.

[mike_c]

2. it turned out great....

The only thing I'll change next time is to put the vegetables in a little later-- both the potatoes and the brussels sprouts were a little softer than I prefer them, but on the other hand they were very good. Total simmering time was about 30 minutes-- I didn't pay much attention to the clock, just watched the skillet. The reduced liquid made an awesome, nearly dry gravy, and the lamb fell off of the bones. I pulled everything out a couple of minutes after the oil began to fry again in the center of the skillet, so the vegetables had just begun to brown. It was very good. Don't stir once the rosemary begins to cook (I fished it out at the end before stirring to coat everything with the flavorful sauce)-- otherwise it breaks up and you get needles in everything.