with Caesared Green Beans
Chef/Owner Ana Sortun of Oleana
- Cambridge, MA
Adapted by StarChefs
Yield: 4 Servings
- 1 Tablespoon canola oil
- 4- 10 oz. lamb shoulder chops
- Salt and pepper to taste
- 2 cups syrah
- 4 cloves garlic, peeled, split and smashed
- 1 large carrot, peeled and sliced into thick rings on the bias
- 1 white onion, peeled and cut in quarters
- 2 cups syrah
- 1 cup breadcrumbs
- 2 whole eggs
- green beans (optional)
- Caesar dressing (optional)
- mint (optional)
Pre-heat oven to 350 degrees. On the stove heat a skillet until
hot and add oil. Place two shoulder chops in the pan and brown on
both sides. Keep the heat medium to hot. Don't be afraid to brown
well, then season with salt and pepper. Place in a roasting pan
& repeat the browning process with the other two chops. Add
about ½ cup of wine to the browning pan and deglaze the sugars
stuck to the bottom of the pan. Strain the liquid over a strainer
onto the meat. Add the garlic, carrot, onion and remaining wine
to the pan and fill with enough water to come half way up to the
chops. Cover twice with foil and braise in the oven about 1-½
-2 hours until meat wants to fall apart with the poke of a fork.
Remove lamb chops from the pan and strain the braising juices into
a bowl. Set aside the carrots to use as a garnish. Refrigerate until
the fat rises to the surface; skim and place juices in a saucepan.
Boil to reduce by ½. When the meat is cool enough to handle,
shred the lamb meat and stir in about ½ cup of reduced braising
liquid. Check for seasoning. Add breadcrumbs and eggs; mix to combine.
Shape into 4 large or 8 small patties and lightly panfry in butter
and canola oil. Each side should take 2-3 minutes on medium heat
to get golden brown.
Serve with green beans tossed with ground Parmesan, chopped garlic,
anchovies, lemon and olive oil, or a good Caesar dressing. Sprinkle
with fresh chopped mint.