Lamb Shoulder Chops Etouffée
- 2 tsp finely chopped fresh thyme and rosemary or 1/2 teaspoon dried, each
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 4 lamb shoulder chops (1 inch thick)
- 1 tbsp olive oil
- 1/2 lb. Andouille sausage, finely chopped
- 1 cup finely chopped onion, celery and red pepper, each
- 1/2 cup finely chopped carrot
- 1 tablespoon minced garlic
- 1 cup red wine or reduced-sodium chicken broth
- 1 (14.5-oz.) can diced fire-roasted or regular tomatoes
- 2 cups reduced-sodium chicken broth
- 3 bay leaves
- 1 cup thinly sliced green onions, divided
1. In small bowl, stir together thyme, rosemary, paprika, salt and pepper. Coat lamb chops. (For extra flavor, this can be done up to 1 day ahead, if desired. Cover and refrigerate.)
2. Heat oil in deep large skillet or heavy large pot over medium-high heat until hot. Add lamb in batches; cook 4 to 6 minutes or until browned, turning once. Place on platter.
3. Pour off all but 1 tablespoon of the drippings from skillet. Reduce heat to medium. Add sausage; cook and stir 4 to 5 minutes or until sausage begins to brown. Stir in onion, celery and carrot, stirring to scrape up any browned bits from bottom of skillet. Cook 10 minutes, stirring occasionally.
4. Add bell pepper and garlic; cook 5 minutes. Add wine. Increase heat to medium-high; bring to a boil. Boil 2 to 3 minutes or until reduced by half, stirring to scrape up any browned bits from bottom of skillet. Stir in tomatoes, broth and bay leaves; add lamb chops, immersing them in the liquid. Bring to a boil.
5. Reduce heat to low; cover and simmer 35 to 40 minutes or until lamb is tender when pierced with knife. (If sauce is thin, remove lamb; spoon off any accumulated fat from sauce. Increase heat to high; boil, uncovered, until sauce is slightly thickened. Return lamb to skillet.)
6. Stir in half of the green onions. (Lamb can be made to this point up to 1 day ahead. Cover and refrigerate.) Sprinkle with remaining green onions.
4 servings
