This is the last of the box of lamb I bought several months ago. The shoulder blade chops wouldn’t be tender if merely grilled, so I did what my grandmother would do, throwing them in a pan, adding some liquid for flavor and let them cook in the juice.
Potted Lamb with Red Wine, Garlic and Mushrooms
- 3 Tbs. olive oil
- 2 lamb shoulder blade chops
- 8 large cloves garlic, sliced
- 1/4 lemon
- 1/2 cup dry red wine
- 1/4 lb. mushrooms, halved
- seasoned salt
Liberally season the lamb with seasoned salt. In a large, deep pan that has a lid, heat the olive oil until very hot and then add the chops and garlic. After you have browned both sides of the lamb—about 6 minutes per side—squeeze on the lemon juice, pour on the wine, and immediately cover the pan. Reduce to medium and let cook for 10-15 more minutes.
We had enough left over that I will trim it up and make a lamb stew on Friday.