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Saturday, October 2, 2010

Lamb Chops with Capers, Balsamic Vinegar, and Red Peppers

 So it's been a little while since I posted, so I figured I'd give ya a good one!


4 lamb shoulder chops , about 3/4 inch thick, trimmed
2 tablespoons olive oil
1 small onion , chopped fine
1 red bell pepper , seeded and diced small
2 small cloves garlic , minced
1/3 cup dry red wine
1 cup canned tomatoes packed in puree, chopped
2 tablespoons minced fresh parsley leaves
2 tablespoons capers , drained
2 tablespoons balsamic vinegar


1. Sprinkle chops with salt and pepper to taste.

2. Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.

3. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion and pepper; sauté until softened, about 4 minutes. Add garlic; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.

4. Transfer chops to each of four plates. Stir parsley, capers, and balsamic vinegar into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.


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