Potted Lamb with Red Wine, Garlic and Mushrooms

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.

One thought on “Potted Lamb with Red Wine, Garlic and Mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s