Braised Lamb Shoulder Chops Tim Ferriss Style
Lamb shoulder chops cooked low and slow in tomatoes and wine.
Servings: 6
Ingredients
- 6 lamb shoulder chops (4 ounces each)
- 1 pound carrots
- 1 can (15 ounces) whole tomatoes
- 5 cloves of garlic, pressed (or a 3 finger pinch of garlic powder)
- 1 tablespoon extra-virgin olive oil
- 1/3 bottle 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 1/3 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.
Notes
Serving size: 1 lamb chop + 1/6th sauce
WW Points: 12
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 11 Freestyle SmartPoints (Old Plan) 8 PointsPlus (Old Plan) As Ferriss explains, when you are learning how to cook, it makes sense to begin with braising – long cooking, partially submerged – because it is incredibly forgiving, turning tough cuts of inexpensive meat into tender savory morsels. If you are a more experienced cook and have the time and inclination, you may want to give the chops a quick sear on both sides before proceeding with the recipe. If you like rosemary, you may want to add a couple of sprigs to the pot with the garlic and tomatoes.
(Must be logged into WW on a smartphone or tablet.) 11 Freestyle SmartPoints (Old Plan) 8 PointsPlus (Old Plan) As Ferriss explains, when you are learning how to cook, it makes sense to begin with braising – long cooking, partially submerged – because it is incredibly forgiving, turning tough cuts of inexpensive meat into tender savory morsels. If you are a more experienced cook and have the time and inclination, you may want to give the chops a quick sear on both sides before proceeding with the recipe. If you like rosemary, you may want to add a couple of sprigs to the pot with the garlic and tomatoes.
Nutrition
Serving: 1chop + 1/6th sauce | Calories: 356kcal | Carbohydrates: 12g | Protein: 34.6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 205mg | Potassium: 619mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12713IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 2mg