Crisp Lamb Chops With Aromatic Wine Sauce

Crisp Lamb Chops With Aromatic Wine Sauce
Evan Sklar for The New York Times
Total Time
4 hours
Rating
3(14)
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Ingredients

Yield:4 servings
  • 2lamb shanks, cut in thirds
  • 1large onion, peeled and quartered
  • 1large tomato, coarsely chopped
  • 6garlic cloves, half of them unpeeled, half minced
  • 5sprigs flat-leaf parsley
  • 3bay leaves
  • 6sprigs rosemary
  • 3cups dry red wine
  • Salt
  • 5tablespoons extra virgin olive oil
  • 1pound baking potatoes, peeled and sliced thin
  • ¼cup oil-packed sun-dried tomatoes, slivered
  • 8loin lamb chops, 1-inch thick, well-trimmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1606 calories; 110 grams fat; 44 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 8 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 84 grams protein; 1995 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes. Transfer meat, bones and vegetables to a 4-quart pot. Leave as much fat as possible in the pan and discard. Add parsley, bay leaves, 1 sprig rosemary and wine to pot. Add enough water, 2 cups or more, just to cover ingredients. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.

  2. Step 2

    Remove meat and bones. Discard bones and save meat for another use, such as pasta sauce. Strain vegetables and liquid through a fine sieve into a saucepan. Skim off as much fat as possible. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes. Season with salt. Set aside.

  3. Step 3

    Heat 1 tablespoon oil in a large skillet on medium-high. Add half the potatoes and sauté until lightly browned. Remove and repeat with remaining potatoes. Remove. Add 2 tablespoons oil to skillet. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and sauté briefly on low. Return potatoes to skillet, cover and cook 5 minutes. Set aside.

  4. Step 4

    Season chops with salt. Heat remaining oil in a large cast-iron skillet. Cook chops on high about 3 minutes a side for medium-rare. Reheat sauce. Divide potatoes among four warm dinner plates. Place two chops on each. Spoon sauce over chops, garnish with remaining rosemary and serve.

Ratings

3 out of 5
14 user ratings
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Credits

Adapted from Ignacio Echapresto of Venta Moncalvillo, Daroca de Rioja, Spain

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