Lamb shoulder chops cooked low and slow in tomatoes and wine.
Prep Time10 minutesmins
Cook Time2 minutesmins
Total Time12 minutesmins
Servings: 6
Calories: 356
Author: Martha | Simple Nourished Living
Ingredients
6lamb shoulder chops (4 ounces each)
1poundcarrots
1can(15 ounces) whole tomatoes
5clovesof garlic, pressed (or a 3 finger pinch of garlic powder)
1tablespoonextra-virgin olive oil
⅓bottle dry white wine, or about 1 cup if using the slow cooker
Salt and fresh-ground black pepper to taste
Instructions
Preheat the oven to 350F. Place a pan saver, if using, in the Dutch oven.
Peel the carrots and cut them in half.
Place the carrots in the Dutch oven to create a bed for the meat to rest on.
Add the 6 lamb shoulder chops.
Sprinkle with the garlic cloves or powder.
Drizzle in about 1 tablespoon extra-virgin olive oil.
Top with the tomatoes and ddd ⅓ bottle of the wine. (You don't want to cover the meat completely.)
Grind 10 hard turns of pepper from your pepper mill and add two 3-finger pinches of salt to the meat.
Cover the pot and put in the oven and come back 2 hours later.
Remove from the oven and check for doneness. The carrots and lamb should be fork tender.
Recipe Notes
If you like rosemary, you may want to add a couple of sprigs to the pot with the garlic and tomatoes.Weight Watchers PointsPlus: *8Weight Watchers Freestyle SmartPoints: *11
Nutrition Facts
Braised Lamb Shoulder Chops Tim Ferriss Style
Amount Per Serving (1 chop + ⅙th sauce)
Calories 356Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Carbohydrates 11.9g4%
Fiber 3g12%
Protein 34.6g69%
* Percent Daily Values are based on a 2000 calorie diet.