I decided to make lamb chops one night for dinner, and when I got home with them I realized I’d bought arm chops, which are much tougher than loin chops. A loin chop, you can just throw on the grill – but arm chops need to be simmered in liquid for an extended period of time to become delectably tender. After perusing a number of recipes online – and deciding that I didn’t want lamb STEW, with tomatoes or whatever mixed in – I went with this combo. And it was a huge hit at dinner that night!

4 lamb arm chops (8 oz or so apiece), well seasoned
olive oil
1 c white wine
2 cloves minced garlic
fresh rosemary
fresh thyme

Heat the oil in a large skillet and brown the lamb chops thoroughly on both sides. Add the wine to the pan to deglaze the bits. Add the aromatics, bring to a boil and simmer for a few minutes, then put the chops back in the pan. (If it doesn’t look like there will be enough liquid, don’t worry – it increases as they cook).

Cover and simmer for a couple hours. They’ll be edible after an hour, but more tender and succulent after 2 hours or more.


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