Manhattan-Braised Lamb Shoulder Chops - Something Edible
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Manhattan-Braised Lamb Shoulder Chops

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Manhattan-Braised Lamb Shoulder Chops


Servings: Serves two (or four with small appetites).

Prep Time: 3 1/4 hours

Cook Time: 1 3/4 hours


For the Braise

  • 3/4 lb lamb shoulder chops Usually 2 chops cut 1 inch thick.
  • 1 tsp black pepper Ground fresh.
  • 1 tsp mesquite smoked salt (Or plain Kosher; whatever.)
  • 2 tsps olive oil
  • 2 fluid oz rye whiskey (That's a quarter cup.)
  • 2 fluid oz sweet vermouth (Again, a quarter cup.)
  • 1 Tbsp Angostura bitters
  • 1/2 oz dried pitted cherries Halved (About 2 Tbsps).
  • 1 medium yellow onion Fine dice.
  • 8 oz white mushrooms Halved (one standard package's worth).
  • 1 bay leaf
  • To Finish the Sauce

  • 1 Tbsp butter
  • 1 tsp Angostura bitters
  • Kosher Salt (Maybe; but I doubt it.)

  • Instructions:

    Coat chops in salt and pepper blend on both sides and put on a rack in the fridge for 3-5 hours.

    Preheat oven to 300F. In a 10 inch cast-iron skillet over medium-high heat (425-450F), warm up a couple of teaspoons of olive oil. When the oil just starts to smoke, add the chops and sear each side for 2 minutes. Temporarily pull the chops from the pan, kill the heat, and add the rye, vermouth, bitters, cherries, onion, mushrooms, and bay. Put the chops back in and nestle them in with the rest of the mess. Lid it up (or cover tightly with foil if you don't have a lid) and braise in the oven for 90 minutes.

    At the end of the time, pull the skillet from the oven, pull the chops from the skillet , toss the bay leaf (mind the hot handles!), and keep the chops covered in a spot where they'll stay warm. Put the skillet back over medium heat (seriously, mind those hot handles), and after the sauce reaches a gentle boil, continue to reduce for another 5 minutes, or until desired thickness is reached. To finish the sauce, kill the heat and whisk in that tablespoon of butter and the remaining teaspoon of bitters. Salt the sauce to taste (I didn't have to), and spoon it up liberally over those chops to serve.

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