Tag Archives: lamb chops

Gigot Chop Lamb Stew (serves 6)

I am reposting my most searched recipe as I have updated it with a little more information on this curious cut of flavorful meat, (as well as tweaking the recipe). Hopefully this will prompt you to try it out now that the weather is getting colder and we are craving more luscious comforting food.

Gigot Chop Lamb Stew (serves 6)

Gigot Chop Lamb Stew

The picture of this dish says it all. Just looking at it makes me want to run to the butcher shop for some luscious Irish lamb chops! I may be bias, but at this moment I have to announce that there is absolutely no better lamb in the world.

The Most Beautiful Train Trip Ever

Fields and fields of sheep with their lambs. They can be seen everywhere munching down on the famous green grass in Ireland. (Woolly sheep happily grazing in County Wexford)

I grew up eating the best lamb stew in the world and only realized that fact when I moved away and could not find lamb that equalled it anywhere.

The cut of lamb that I prefer for lamb stew is the gigot chop, and if you can find them, you are on your way to making something fabulous.

What is a Gigot Chop?: It is a cut from the leg of an animal (I usually think of lamb but gigot pork is also a common cut). This chop has a small bone in the center helping provide a wonderful sweet flavor to a dish like a stew or any type of slow braise.

Lamb Gigot Chops

If you cannot find gigot chops, a good alternative is a cut from the shoulder.

Gigot Chop or lamb shoulder chop stew

Yum

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You will need:

3 tbsp extra-virgin or regular olive oil

4 to 6 lamb Gigot chops (if they are large, use 4. If you cannot find gigot chops, use a cut from the shoulder)

coarse sea-salt or kosher salt to season chops (about 2 tsp)

Several grinds of black pepper (optional)

10 small onions, halved

4 medium carrots, cut into thick diagonal slices

4 medium potatoes, washed & quartered

2 parsnips, peeled & thickly sliced

3 or 4 small/medium potatoes, cut into 4 wedges each (I used golden or yellow potatoes as they have a nice creamy sweetness and hold up well to long cooking)

3 sprigs fresh rosemary

2 tbsp all-purpose flour

2 tsp coarse sea-salt (I use Maldon sea-salt flakes)

several grinds black pepper (optional)

1 cup white wine

4 cups veggie or chicken broth (or 1 good quality bouillon cube & water)

Method:

Preheat oven 450*

1 – Season the chops with salt (and freshly ground pepper if you like), and sear in large saute pan on high heat in olive oil. Make sure to cook in one layer at a time, adding olive oil as you need it. Transfer to plate as you go and set aside.

Gigot Chop Lamb Stew (serves 6)

sear chops

2 – Turn heat down to medium and add the onions and rosemary and cook for 5 minutes, stirring occasionally.

Gigot Chop Lamb Stew (serves 6)

saute onions and rosemary

3 – Add carrots and parsnips and continue to saute for another 5 or so minutes, letting them take on a little brown color. Add the flour and stir into veggies. Cook for about 1 minute, stirring constantly.

Gigot Chop Lamb Stew (serves 6)

add carrots and parsnips

4 – Add the wine and stir to a thick paste. Next, add the broth (or water & bouillon). Turn heat up to high and stir everything together. Let the liquid come to a boil. When it bubbles, turn heat off. Taste the broth and add salt and pepper if it needs it (until you are satisfied)

Gigot Chop Lamb Stew (serves 6)

add liquids, next meat and top with layer of quartered potatoes

5 – Add the chops back to the pot in an even layer (meat will overlap slightly and that’s fine). Next scatter the quartered potatoes on top of the lamb. Cover with a lid.

Gigot Chop Lamb Stew (serves 6)

top with potatoes and cook in hot oven

6 – Place in preheated oven and cook undisturbed for 1 1/4 hours. Remove from oven and leave to cool down and settle for 10 minutes.

Gigot Chop Lamb Stew (serves 6)

serve

Divide chops between six plates or shallow bowls and top with lots of vegetables and broth. You can also serve with other things such as rice, pasta noodles, bread, cooked greens or leafy side salad.

Juicy Lamb With Herbes de Provence (serves 6)

If you have a stocked pantry and meat in the freezer, then making a dinner like this one requires no thinking or trip to the supermarket. I use fresh herbs in my food as much as possible, however I do keep a few dried varieties on hand for those moments when the cupboard is bare or when I want the intensity that is characteristic of certain dried herbs. My favorite is a mixture called Herbes de Provence and one tablespoon can make a big impact.

Juicy Lamb With Herbes de Provence

Juicy Lamb With Herbes de Provence

Herbes de Provence is a combination of thyme, marjoram, rosemary, basil, fennel, sage and lavender. I think that lavender is one of the key ingredients and gives dishes like the one I made last night a beautiful perfume-y quality that goes so well with strong flavors like lamb.

So if shelf space is meagre in your kitchen, or you are like me and don’t like spending money on a ton of dried herbs that more often than not don’t get used up before they have lost their aroma, stick with the all-in-one Herbes de Provence. It is great in stews, grilled meat, fish and vegetables.

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You will need:

2 -3 tbs olive oil

sea-salt & freshly ground black pepper

6 lamb shoulder loin chops (about 1 lb each)

2 sweet onions, large dice, or 1/2 moon slices

2 ribs celery, including leaves, sliced

2 carrots, peeled & sliced

4 cloves garlic, thinly sliced

1 cup tomato puree

6 cups veggie or chicken stock OR 1 good quality bouillon cube & water

1 tbs Herbes de Provence

Method:

Preheat oven 400*

1 – Generously season the lamb with sea-salt and freshly ground black pepper. Put large saute pan on high heat and add 2 tbs of olive oil. When it is very hot, add the chops in an even layer (you will probably need to do this in 2 or 3 batches depending on the size of your pan). Cook on each side until browned, adding more oil as needed. Remove to a heavy casserole or dutch oven.

sear lamb

Sear lamb

2 – Turn heat down to medium and add all of the veggies, as well as the Herbes de Provence. Cook for about 5 minutes, stirring occasionally.

saute veggies with seasonings

Saute veggies with seasonings

3 – Add the tomato pure and mix well.

Add tomato puree

Add tomato puree

4 – Add the stock, or bouillon and water, and turn heat up to high. Bring to a boil.

add liquid

Add liquid

5 – Add the chops and place in the oven checking after 1 1/4 hours. If the chops are very tender, remove from the oven. If not, return to the oven for another 15 minutes or until done. Let the pan rest for 10 minutes before serving.

add chops

Add chops

Serve with whatever you like: rice, mashed potatoes, sautéed greens, salad, bread or pasta.

Cook

Cook

Gigot Chop Lamb Stew (serves 6)

Gigot Chop Lamb Stew

The picture of this dish says it all. Just looking at it makes me want to run to the butcher shop for some luscious Irish lamb chops! I may be bias, but at this moment I have to announce that there is absolutely no better lamb in the world.

I took a train trip yesterday and while gazing out the window I passed fields and fields of grazing sheep and lambs. They can be seen everywhere munching down on the famous green grass in Ireland.

I grew up eating the best lamb stew in the world and only realized that fact when I moved away and could not find lamb that equalled it anywhere.

The cut of lamb that I prefer for lamb stew is the gigot chop, and if you can find them, you are on your way to making something fabulous.

What is a Gigot Chop?: It is a chop cut from the leg of an animal (I usually think of lamb but gigot pork is also a common cut). This chop has a small bone in the center helping provide a wonderful sweet flavor to a dish like a stew or any type of slow braise.

Lamb Gigot Chops

If you cannot find gigot chops, a good alternative is a cut from the shoulder.

_______________________________________

You will need:

3 tbs extra-virgin or regular olive oil

4 to 6 lamb Gigot chops (if they are large, use 4. If you cannot find gigot chops, use a cut from the shoulder)

coarse sea-salt or kosher salt to season chops (about 2 tsp)

Several grinds of black pepper (optional)

10 small onions, halved

4 medium carrots, cut into thick diagonal slices

4 medium potatoes, washed & quartered

2 parsnips, peeled & thickly sliced

3 or 4 small/medium potatoes, cut into 4 wedges each (I used golden or yellow potatoes as they have a nice creamy sweetness and hold up well to long cooking)

3 sprigs fresh rosemary

2 tbs all-purpose flour

2 tsps coarse sea-salt (I use Maldon sea-salt flakes)

several grinds black pepper (optional)

1 cup white wine

4 cups veggie or chicken broth (or 1 good quality bouillon cube & water)

Method:

Preheat oven 450*

1 – Season the chops with salt (and freshly ground pepper if you like), and sear in large saute pan on high heat in olive oil. Make sure to cook in one layer at a time, adding olive oil as you need it. Transfer to plate as you go and set aside.

sear chops

2 – Turn heat down to medium and add the onions and rosemary and cook for 5 minutes, stirring occasionally.

saute onions and rosemary

3 – Add carrots and parsnips and continue to saute for another 5 or so minutes, letting them take on a little brown color. Add the flour and stir into veggies. Cook for about 1 minute, stirring constantly.

add carrots and parsnips

4 – Add the wine and stir to a thick paste, then add the broth (or water & bouillon). Turn heat up to high and stir everything together. Let the liquid come to a boil. When it bubbles, turn heat off. Taste the broth and add salt and pepper if it needs it (until you are satisfied)

add liquids, then meat

5 – Add the chops in an even layer (meat will certainly overlap slightly). Next scatter the quartered potatoes on top of the lamb. Cover with a lid.

top with potatoes and cook in hot oven

6 – Place in preheated oven and cook undisturbed for 1 1/4 hours. Remove from oven and leave to cool down and settle for 10 minutes.

serve

Divide chops between six plates or shallow bowls and top with lots of vegetables and broth. You can also serve with other things such as rice, pasta noodles, bread or some greens (either cooked such as wilted spinach or a salad of field greens)

Lamb Chops in Rich Red Sauce with Spaghetti (serves 6)

 This dinner was a rare treat; lovely little lamb chops simmered in tomato sauce –  unctuous! I love the flavor of lamb but don’t get a chance to cook with it very often as it is so darn expensive. However, yesterday, my luck changed!

Lamb Chops in Red Sauce with spaghetti

I went to the supermarket hoping to be inspired, and was so pleased when, as I was perusing the meat choices, I found that 3 packages of lamb chops were on sale. Their expiration date was the same day and they had to be reduced for fear they got wasted. I know for a fact that all meat, if not sold by their expiry date gets lifted from the shelves and consequently disposed of. I hate when that happens, when an animal dies for nothing. 

Well, that was not going to happen to these little lambs. I promptly bought them and made a delicious tomato sauce infused by the lovely flavors of the lamb chops. I love a rich tomato sauce and the lamb gave it such a wonderful extra layer of depth. I ate my dinner very happily indeed.

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You will need: 12 little lamb chops, 4 tbs extra-virgin olive oil,1 small onion, diced, 1 carrot, thinly sliced, 1 large garlic clove, finely chopped, 2 rosemary sprigs, 2 tbs celery leaves, chopped, 1 28oz can plum tomatoes with juices, roughly chopped,(I used San Marzano),1/2 cup chicken broth, 1 tsp coarse sea-salt, freshly ground black pepper, 1 lb spaghetti (I used Barilla brand).

1 – Season the chops with salt and pepper and put heavy casserole or pot (needs to have a lid) on high heat. Add 2 tbs of the oil and when it is very hot, sear the chops in batches until they are brown on both side. Do not crowd the pan or they will not brown properly. Transfer to plate as you go and add more oil as needed.

sear chops

2 – Turn heat down to low/medium and add a little more oil if necessary. Add the rest of the ingredients except for the tomatoes and lamb and cook for 10 minutes, stirring occasionally.

saute base flavors for sauce

3 – Add the tomatoes, juices, 1 tsp salt, pepper, and broth and bring to a boil. Add the chops and turn pot down until it reaches a gentle simmer.

add tomatoes

4 – Put lid on pot and simmer gently until chops are tender and sauce is rich (about 40 minutes)

* when sauce and chops have 15 minutes left to cook, put water on for pasta and cook according to instructions. Before draining, scoop out a little pasta water in case you need to add it to your sauce.

cook chops in red sauce

5 – When pasta has cooked, drain and immediately add to the sauce and mix gently to incorporate. If you like, or want a thinner sauce, add a little of the reserved pasta water.

Ready to serve!

Serve on big plates giving 2 chops per person, and pass Parmigiano Reggiano cheese if you like.