braising pan with a tight-fitting lid
4 lamb shoulder chops (serves 4)
1/4 cup unsalted butter
1 teaspoon olive oil
1 teaspoon Herbes de Provence
4 cloves of garlic, roughly chopped
1 cup white wine
1 cup chicken stock
pinch of salt and pepper
1. Heat the butter and oil on the pan for about two minutes, then add the chops to brown them- about 4 minutes each side. Brown the meat in batches if the pan is not big enough.
2. Remove the meat, then add the garlic and Herbes. Saute for about a minute, or until the garlic browns. Add the white wine, and boil for about 3 minutes (until it's about half a cup). Add the chicken stock, and boil for another 3 minutes.
3. Add the chops, then cover the pan. Lower the heat to "low", and simmer the meat for about 45 to 60 minutes. Check after 10 minutes though, to make sure that the liquid is simmering and not boiling. You can remove the lid the last 10 minutes of cooking if you find that there's too much liquid.
Season to taste. Voila!
Easy peasy, guys:) Anyhoo, here's wishing you all an awesome Wednesday! Happy 4th of July to our American neighbours:)