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Old 10-15-2007, 04:13 AM   #11
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how about a stew?

here's one that i posted a long time ago, and have had great success with each time making it, utilizing both red and white wines. http://www.discusscooking.com/forums...ncal-5351.html

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
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Old 12-04-2007, 08:48 PM   #12
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I love them grilled, no seasoning. 2-3 min each side.

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
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Old 12-22-2007, 06:34 PM   #13
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Lightbulb Recipes for Lamb Shoulder Chops

I'm defrosting two large shoulder chops right now. I always braise (slow cook) shoulder chops. They are not particularly tender but they have tons of flavour.

If you enjoy curry, you could brown them along with some chopped onion and finely chopped garlic; drain most of the fat and stir in curry powder to your taste and cook for a few minutes so that it doesn't have a 'raw' taste. Add chicken stock, chopped tomatoes with their juice or apple juice, and simmer, covered, till tender - usually about 40 minutes depending on chops.

Thicken the juices with a flour and water paste, if desired. (I like to just thicken the juices slightly so that it's not a heavy, "gummy" sauce. Serve with rice or couscous. Sprinkle with chopped parsley or cilantro. Great with traditional chutney accompaniment. Now you know what I'm having for dinner. Allow 1 large chop per person or 2 chops if they're small.

Bon appetit!
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Old 12-22-2007, 07:56 PM   #14
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I agree, I use shoulder chpos for stews and curries, and quick saute loin or round chops (much more tender.) but the advice you have is great. s & p , garlic and rosemary are traditional and yummy lamb accompaniments.

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