Lamb Shoulder Chops Recipe with a Tomato and Red Wine Sauce
These delicious and simple lamb shoulder chops are seared and then cooked slowly in a simple red wine and tomato passata sauce.
Servings 2 Servings
Calories 752kcal
Ingredients
- 2 Lamb Shoulder Chops 400g in Total
- 375 ml Red Wine ½ Bottle
- 6 Garlic Cloves
- 250 ml Tomato Passata 1 Cup
- 125 ml Lamb Stock ½ Cup
- ¼ teaspoon Coarse Sea Salt
- ¼ teaspoon Black Pepper
- 3 Anchovy Fillets
- 35 g Butter 2 tablespoon
- 1 tablespoon Olive Oil
Instructions
- Place a small (15-16cm or 6") saucepan over a high heat, add the wine and reduce by half. This will take approximately 15 minutes.
- Bash the garlic cloves (Don't bother peeling them) and throw them into the wine whilst it is reducing.
- Once the wine has reduced, pour in the tomato passata and lamb stock, then bring it to a simmer, then turn off the heat.
- Whilst the sauce is coming to a simmer, heat a 28cm or 11" deep-sided frying pan over a high-medium heat. When the pan is hot, add the oil.Season the lamb with the salt and pepper, place them in the pan and sear until nicely coloured on one side.
- Flip the lamb and add the butter and anchovies, and cook for two minutes, basting the top with the butter as it foams.
- Pour over the sauce, reduce the heat to low and a lid, then cook gently for 25 minutes.
- Remove the lid and cook for a further 20 minutes to allow the sauce to reduce a little.
Nutrition
Serving: 1 | Calories: 752kcal | Carbohydrates: 13g | Protein: 61g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1277mg | Fiber: 1g | Sugar: 5g
