Braised Lamb Shoulder Chops

A favorite dish for special occasions. Can also use pork chops. We’ve certainly never nearly set the house on fire while cooking this. We prefer it without the lemon (or very little). Reposted from here.

About 25g carbs per serving (one chop)

Ingredients:

• 1 Tbsp olive oil
• 4 shoulder lamb chops
• 1 large sweet onion, cut in half, and each half quartered
• 3 medium carrots, cut in half inch circles
• 3 large celery ribs, with leaves, cut in half-inch lengths
• * 1⁄2 lemon, unpeeled, cut in very thin slices (optional)
• 1⁄2 cup red wine (sherry or port is good) or 1⁄2 cup beef broth
• 1⁄4 tsp salt
• 1⁄8 tsp fresh ground pepper
• 1 (14 ounce) can tomatoes, diced
• 1 Tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 4 cloves garlic, smashed
• 1 Tbsp light soy sauce
• 1⁄2 cup cold water
• 1 Tbsp cornstarch

Trim fat from chops.

Heat oil in large deep non-stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.

In the same pan, add onion chunks, saute until soft, about 5 minutes. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes. Stir in wine or broth, bring to simmer and deglaze pan.

Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.

Return chops to pan and spoon mixture over them. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender. Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.

Serve over mashed potatoes or rice or noodles.