Sunday, May 15, 2011

Lamb Shoulder Blade Chops

The Menu:
Lamb Shoulder Blade Chops

The Original Recipe:
I have only had lamb once in my life about 8 years ago. I only had a small piece, but I remember it being so delicious! My husband apparently has the same memory. It was a piece of lamb from a lamb leg. We have no idea how it was cooked only that we both thought it was so tender and melt in your mouth. We were at the store,and we saw some lamb shoulder blade chops. Well, I thought it was a good idea to get them. I have cooked pork shoulder blade chops before, and they are not my favorite. So I googled lamb shoulder blade chops, and I found that is really isn't a great piece of meat, even for a lamb. I found a few recipes using mint jelly, but I didn't have that. I found out also that braising is the way to go. So, I threw together some things that I thought would taste good with this lamb, and I wanted rosemarry. I knew that I wanted to use it fresh from my garden, and so I did! These were very good! The braising reduced the fat in these chops, which left little morsels of yummy lamb. I would definitely make these again using my recipe. I wouldn't change anything! AND I would buy lamb shoulder blade chops again.

Lamb Shoulder Blade Chops

2 Lamb shoulder blade chops
2 tbls. butter (margarine, whatever!)
1 half onion, sliced
1 small green pepper, sliced
10 oven roasted tomatoes
1 clove garlic, minced
2 sprigs rosemarry, leaves diced up
1/2 cup water
salt and pepper to taste

Heat oven 350. Season chops on both side with salt and pepper. In oven safe pan, melt butter and sear chops on both sides until a bit brown. Remove from pan onto plate. In same pan, saute onion and green pepper. Add garlic, tomatoes and rosemarry. Stir to combine. Add chops and any accumulated juices back to pan. Add water. Cover with foil tightly and bake for 45 minutes. Let rest for 5  minutes before serving.

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