Lamb Shoulder Chops Stew at Zoe Burdett blog

Lamb Shoulder Chops Stew. Add diced onion and sauté 2 minutes. Mix the flour and cold water. Preheat the oven to 300 degrees f (150 degrees c). Add the lamb, working in batches if needed, and sauté until brown on all sides, about 2 minutes per side. Pour the beef, lamb, and onion mixture back into the pot over the potatoes. Add 1 1/2 cups wine, scraping the bottom to deglaze. Arrange the slices in a single layer on the bottom of the dutch oven. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender. Using tongs, remove the bones to a bowl and discard. Peel 2 large carrots and cut crosswise. Stir the mixture into the stew. Season lamb chops with salt and pepper. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Remove the dutch oven from the heat. Cook, stirring until the stew is thickened.

How to Stew Lamb Chops the Caribbean way My Eager Eats
from myeagereats.com

Peel 2 large carrots and cut crosswise. Arrange the slices in a single layer on the bottom of the dutch oven. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Using tongs, remove the bones to a bowl and discard. Cover and simmer for 20 to 30 minutes, until meat and vegetables are tender. Remove chops to a plate, reserving drippings in the skillet. Mix the flour and cold water. Add the lamb, working in batches if needed, and sauté until brown on all sides, about 2 minutes per side. Preheat the oven to 300 degrees f (150 degrees c).

How to Stew Lamb Chops the Caribbean way My Eager Eats

Lamb Shoulder Chops Stew Remove the dutch oven from the heat. Layer the bacon on the bottom of the pan and cook the slices gently, a few minutes on each side, until much of the fat has been rendered out, and the slices have browned lightly. Preheat the oven to 300 degrees f (150 degrees c). In a large bowl, whisk together the flour, salt, cumin, and pepper. Add 1 1/2 cups wine, scraping the bottom to deglaze. Cook, stirring until the stew is thickened. Using tongs, remove the bones to a bowl and discard. Add garlic and sauté another minute, stirring constantly. Peel 2 large carrots and cut crosswise. Stir the mixture into the stew. Season lamb chops with salt and pepper. Add the lamb, working in batches if needed, and sauté until brown on all sides, about 2 minutes per side. Add the lamb and toss to coat. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove the dutch oven from the heat. Remove chops to a plate, reserving drippings in the skillet.

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