Slow Cooked Lamb Chops and Potatoes (In Red Wine)
Slow cooked lamb chops and potatoes simmered in red and sweet dessert wine, creating tender, fall-apart meat and perfectly infused potatoes!
Equipment
- 1 Snug Pot or Saucepan Ideal for tightly layering the lamb chops to concentrate the flavours
Ingredients
- 12 Lamb chops forequarter shoulder chops
- 6 Potatoes peeled and quartered
- 2 cups Dry red wine
- 1 cup Commandaria (fortified wine) sub with your favourite port/ dessert wine
- ½ cup Olive oil for browning
- 150 ml Water more or less
- Salt, pepper, oregano to taste
Instructions
Marinate the Ingredients
- Marinate the Potatoes: Place the quartered potatoes in a large bowl and add the red wine and sweet wine. Toss the potatoes to coat well, then remove them from the marinade and set them on a plate to drain.
- Marinate the Lamb: Place the lamb chops in the same bowl with the wine mixture, ensuring they are well coated. Let the lamb rest in the marinade until ready to use.
Brown the Ingredients
- Brown the Potatoes: Heat the olive oil in a large pan over medium heat. Brown the potatoes on all sides until golden, then remove and set them aside in a large dish.
- Brown the Lamb: Remove the lamb chops from the marinade and place them on a plate. In the same pan, brown the lamb chops on all sides until they develop a nice golden colour. Transfer the browned lamb chops to the dish with the potatoes.
Deglaze and Layer
- Deglaze the Pan: Turn off the heat and, using a ladle, pour a scoop of the wine marinade into the pan. Use a wooden spoon to scrape up any browned bits from the bottom.
- Layer and Season: In the same pot, tightly layer the lamb chops at the bottom. Generously season each layer with salt, pepper, and oregano before adding the next layer. Once all the lamb chops are stacked, pour the wine marinade over them. Add just enough water (if needed) to touch the bottom of the top layer.
Cook and Finish
- Simmer the Lamb: Bring the pot to a gentle boil over medium heat, then reduce to a low simmer. Cover and cook for about 40 minutes.
- Add Potatoes: Season the browned potatoes with salt, pepper, and oregano. After 40 minutes, remove the lid and add the potatoes along with any juices left in the dish. Cover again and simmer on low heat for another hour, or until the lamb is tender and the potatoes are infused with the wine flavours.
- Final Check and Rest: After an hour, check the potatoes for tenderness and ensure the lamb is soft. If needed, cook for an additional 20 minutes with the lid off to thicken the juices slightly. Once done, remove from heat and let the dish rest for 10 minutes to allow the flavours to settle.
- Serve: Serve warm with a side of pilafi rice, Greek yogurt, and fresh bread.
Video
Notes
- Cooking Tip: Choose a snug pot or saucepan to stack the lamb chops tightly. This minimizes the amount of liquid needed and concentrates the flavours. Avoid using a large dish, as it may dilute the flavours by requiring excessive water. Remember, the key to this recipe is using as little water as possible.
- Sweet Wine: Commandaria is an excellent choice and is famous in Cyprus for its unique sweetness and rich flavour. If it’s unavailable, you can substitute it with your favourite fortified wine, port, or a semi-sweet dessert wine for similar flavour notes.
- Sauce Consistency: This dish doesn’t produce a thick, gravy-like sauce. Instead, it finishes with a flavourful, thick juice that’s perfect for soaking up with bread or spooning over the potatoes.
Nutrition
Calories: 1022kcalCarbohydrates: 45gProtein: 88gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gCholesterol: 257mgSodium: 218mgPotassium: 2005mgFiber: 5gSugar: 5gVitamin A: 4IUVitamin C: 42mgCalcium: 69mgIron: 9mg
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