Tag Archives: lamb cooked in tomatoes

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

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.