Provençal Braised Lamb Chops

Provençal Braised Lamb Chops
Photo by Romulo Yanes


  • 1/3 cup oil-cured black olives
  • ¼ cup extra-virgin olive oil
  • 4 (1/2-inch-thick) lamb shoulder chops
  • 1 ½ cups dry white wine
  • 2 medium onions
  • 1 (14 1/2-ounce) can reduced-sodium chicken broth
  • 1 ½ pounds boiling potatoes
  • + 3 more ingredients
    • 6 cloves garlic
    • 1 Turkish or 1/2 California bay leaf
    • 3 large thyme sprigs

Preheat oven to 375?F with rack in middle. Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring constantly, until golden, about 1 minute. Transfer with a slotted spoon t...

View full recipe at Epicurious


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