Slow-Roasted Lamb Shoulder Chops
Shoulder chops are more affordable than loin or rib chops. They contain more bone and sinew, but are very tasty.
- 2 (8- to 10-ounce) shoulder lamb chops
- 2 teaspoons dried oregano
- Salt and pepper, to taste
- ½ cup dry white wine
- ¼ cup black kalamata olives, pitted and chopped
Preheat oven to 325°F.
Rub the chops with the oregano and salt and pepper. Place in a shallow pan and pour the wine over the meat.
Sprinkle the olives over the top.
Roast, uncovered, for 40 minutes. Let rest for 3 minutes, and serve hot.
Smooth Out the Toughness
Shoulder chops tend to be a bit tougher than other lamb chops. Slow roasting this way allows the meat to become tender even though the meat is fully cooked. This is a nice alternative to a stew that is quick and easy.