“Let your boat of life be light, packed with only what you need – a homely home and simple pleasures, one or two friends, worth the name, someone to love and someone to love you, a cat, a dog, and a pipe or two, enough to eat and enough to wear, and a little more than enough to drink; for thirst is a dangerous thing.” ~ Jerome K. Jerome, Three Men in a Boat
Contentment is one of the rarest possessions in our modern era. To be satisfied, to have enough is hardly ever heard of. Maybe it is because television and the internet bring into our lives the lives of the wealthiest people. “Comparison is the thief of joy,” said Teddy Roosevelt. I couldn’t agree more. Once you put off looking at other people’s lives and concentrate on enjoying your own life, everything becomes much simpler and more satisfying. Once you realize that happiness is generated from within, the eye focuses less on possessions to be had than on days to be lived. Few things are necessary for happiness.
Braised Lamb Shoulder Chops is a recipe from the Joy of Cooking cookbook. It’s a hearty dish that goes well with mash potatoes or white rice. Have some good crusty bread on hand to soak up the rich flavorful sauce.
4 lamb shoulder chops
1 tsp salt
½ tsp ground black pepper
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, chopped
1 tsp dried herbs de Provence
1 cup dry white wine
½ cup chicken stock (I used a bouillon cube dissolved in boiling water.)
1 cup tomato puree
Pat dry lamb chops and season with salt and pepper.
Heat olive oil and butter in a pan on high heat and add the chops when hot.
Cook chops until browned and then remove to a plate.
Turn the heat to medium and add garlic and herbs.
Cook stirring until garlic is soft but not brown.
Add the wine scraping up the brown bits and reduce to about half.
Add the chicken stock and tomato puree and reduce by half.
Add the lamb back to the pot, reduce heat to low and cover and simmer until chops are tender about 45 minutes.
Braised Lamb Shoulder Chops
- 4 Lamb Shoulder Chops
- 1 teaspoon Salt
- ½ teaspoons Ground Black Pepper
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 3 cloves Garlic Chopped
- 1 teaspoon Dried Herbs De Provence
- 1 cup Dry White Wine
- ½ cups Chicken Stock
- 1 cup Tomato Puree
- Parsley For Garnish
- Pat dry lamb chops and season with salt and pepper.
- Heat olive oil and butter in a pan on high heat and add the chops when hot. Cook chops until browned and then remove to a plate.
- Turn the heat to medium and add garlic and herbs.
- Cook stirring until garlic is soft but not brown.
- Add the wine scraping up the brown bits and reduce to about half.
- Add the chicken stock and tomato puree and reduce by half.
- Add the lamb back to the pot, reduce heat to low and cover and simmer until chops are tender about 45 minutes.
- Garnish with parsley.
- ¡Que aproveche!
i made this today (minus the wine bc i didn’t have any) and it was amazing!!!
I love hearing that. I’m so glad you liked it!!
Mariya K Jackson says
I’ll be making this for dinner tomorrow, can’t wait!!!!!
I hope you like it!
Second time making it tonight. Really delicious and easy
Thank you so much!! I’m so glad you liked. It is one of our favorite meals. 😀
Made it today and it was fiiiiyah aka real good
Fiiiiyah! haha I love it! I’m glad you liked it! 🙂
james wells says
Made this last night. Cut the tomato paste to about 1/3 cup, bumped the garlic to about 7-8 cloves and added a pinch of Spanish smokey pimenton. Served over a bed of farro, and brocollette on the side. With a nice grenache, a phenomenal repast.
That sounds amazing!!!
James D. Wells says
Made it again (10+time?). Such a classic. Just wanted to say thanks again, Tam.
I’m so glad you like it! It’s one of our favorite too.