Lamb, for the Irish, is like beef for Texans, fish for Japanese or pasta for Italians. Some would reckon it’s in our DNA to love the taste of lamb, hogget & mutton, all different versions of lamb but labeled according to age. Every part of the lamb can be roasted, from the shoulder down to the leg so for this recipe we’ll be using the shoulder for its extra sweetness and flavor. It’s true the shoulder tends to have a little more fat than other cuts, but this merely enhances the flavor and adds succulence. For those of us that prefer leaner cuts, this method of slow cooking the meat makes it so tender that any remaining fat can be discarded easily.
2 ½ – 3lb. grass fed Lamb Shoulder (Blade chops)
1 Tbsp olive oil – searing lamb
3 garlic cloves – minced
2 Tbsp fresh rosemary – chopped
2 Tbsp fresh thyme – chopped
1 Tbsp whole grain mustard
2 Tbsp olive oil 1 tsp black pepper
Mix all above ingredients together in medium mixing bowl. Add lamb chops and rub in marinade. Let marinate for at least 1 hour up to 4 hours, covered. Refrigerate.
1 medium white onion – thinly sliced
1 x 28 oz (800ml) can chopped tomatoes
1 cup red wine (whatever you’re drinking will work)
1 cup chicken/veg broth
1 lemon – zested
2 Tbsp salt – divided
1. Begin by preheating a large sauté pan on medium-high heat for 2-3 minutes.
2. While this is heating, remove all marinated lamb and lay out on a cutting board.
3. Sprinkle 1 Tbsp salt between all chops on 1 side. Flip over and repeat.
NOTE: This might seem like a lot of salt but I always over-season my meat before searing as some of the salt will stick to the pan so when it comes out it will be perfectly seasoned.
4. Add 1 Tbsp olive oil to heated pan. 5. Sear chops for 4-5 minutes each side until golden brown.
TIP: Don’t have the pan on too high a heat as the herbs will burn and give more of a bitter flavor on the meat.
NOTE: I like to sear meat to lock in the juices, which also enhances the flavor. Since slow cooking also achieves this, we’re also searing the meat to get the beautiful herb crust. In this case, searing is doing double-duty.
4. In large Le Creuset or a 10 qt Brazier pot, sauté onion in 1 Tbsp olive oil on medium heat for 2-3 minutes.
5. Add in wine and reduce for 2 minutes along with onions.
6. Add the chopped tomatoes, broth & lemon zest. Bring to a boil.
7. Add seared lamb chops to tomato sauce and once boiling reduce heat to a simmer.
8. Cover and cook on medium low heat for 2 ½ – 3 hrs approx. or until meat is fork tender and falls off the bone.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.