Week 1 – Lamb Chops Braised in Sauvignon Blanc (courtesy Maurice Car’rie Winery)
4 to 8 lamb shoulder chops Several Garlic Cloves
2 carrots, chopped chunky 1 cup Sauvignon Blanc
2 parsnips, chopped chunky 1 t Worcestershire Sauce
1 leek, chopped Salt, Pepper, Dried Italian Herbs
1 onion, chopped 1 – 2 T Flour
Brown the chops on both sides in a little oil in a frying pan, sprinkling the upper side of the chops with salt, freshly ground pepper and dried herbs before turning. Remove the chops to a large sized oval casserole. In a little more oil than you have added to the pan, add the chopped onion and whole cloves of garlic to saute for a minute or so, then add the chunky slices of carrots and parsnips and toss to get the cooking juices over them.
Sprinkle the flour over the vegetables and stir to combine. Let it cook for a minute or so then stir in 1/4 cup of water, which will sizzle in the heat. Now add the cup of Sauvignon Blanc and the dash of Worcestershire sauce and let it come to a boil and lower heat. Add more liquid if necessary as it will start to thicken up depending on the ratio of flour to liquid.
Empty the pan contents over the chops in the casserole, then sprinkle over the chopped leeks.
Cover and cook in a slow oven for an hour and thirty minutes, or until the meat is tender and falling off the bones. Pour the fat off the cooking liquid and if necessary, thicken up the liquid to make a gravy. Serve with mashed potatoes and crisp green beans.