Easy Braised Lamb Chops

  • Cook of the Week Challenge contestant Greg Zielinski of Arlington Heights created easy braised lamb chops for Round 2.

    Cook of the Week Challenge contestant Greg Zielinski of Arlington Heights created easy braised lamb chops for Round 2. Joe Lewnard | Staff Photographer

 
Posted10/12/2016 6:00 AM

2 ½ lbs. shoulder lamb chops, bone in, trimmed of excess fat

1 large onion, small dice

 

3 large carrots, peeled, ½" diagonal cut

3 celery stalks, ½" diagonal cut

2 bell peppers, cleaned of ribs and seeds, ½" dice

1 lb mushrooms cleaned, quartered

1 cup frozen peas

8 tablespoons avocado oil

1 cup dry white, sauvignon blanc

2 cups prepared Grecian Delight Baba Ghanouj

3 each corn tortillas, approximately 1/2 cup

1 14.5 ounce can Low Sodium Chicken Both

2 teaspoons dried oregano

2 teaspoons dried rosemary

2 cups whole wheat pearled couscous

3 tablespoons flat leaf parsley chopped

Salt and pepper

Heat oven to 300 degrees

Take 3 each corn tortillas, tear into medium pieces and add to food processor, add oregano and rosemary and pulse until tortillas are finely chopped, 20-30 seconds, approximately ½ cup.

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Use a 5 quart Dutch oven, place on burner on high heat. Add 4 tablespoons avocado oil, heat 3-4 minutes, add lamb chops to brown, do not crowd, allow chops space to brown, depending on number of chops it will take 2-3 batches of browning. Browning chops, depending on heat will take 3-4 minutes per side, adjust heat as necessary. Remove browned chops and set aside. Leave lamb drippings in Dutch oven. If more than two tablespoons remove excess.

Lower heat to medium high, add 2 tablespoons avocado oil to Dutch oven and dripping, add onions, sprinkle with salt, cook 4-5 minutes until translucent. As onions lose liquid, deglaze bottom of pan scraping brown bits. Add carrots and celery, sprinkle with salt, cook for 5-6 minutes.

Add tortillas and spice mix to the onion, carrot and celery mixture, stir to coat the vegetables for 3-4 minutes, tortillas become fragrant. Add 1 cup dry white wine, bring to boil, scraping any remaining brown bits, lower heat and simmer for 4-5 minutes. In a bowl combine chicken broth and prepared Baba Ghanouj, whisk to combine. Add mixture to Dutch oven, stir to combine. Bring to boil. Add seared lamb chops and accumulated juices to Dutch oven, mix to smother chops in mixture. Cover and place in oven.

In a separate 12" skillet, on medium high heat, add 2 tablespoons avocado oil, add quartered mushrooms, sprinkle with salt. Saute mushrooms for 6-8 minutes, until mushrooms start to give up their liquid, add diced peppers, sprinkle with salt. Continue to saute for another 6-8 minutes, set aside.

                                                                                                                                                                                                                       
 

When lamb chops are almost tender, about 1-1 ¼ hours, add mushrooms, peppers and frozen peas. Cover and return to oven until meat is tender, 20-30 minutes longer.

Greg Zielinski

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.

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