Lamb Chop(s)

Lamb lala Widow

Ingredients:

Lamb
- Lamb shoulder chops (it’s clean out the freezer season; Turczyk's)
- Onion (thinly sliced; Snake Hill)
- Shallot (thinly sliced; id)
- Carrot (diced)
- Garlic (smashed)
- Orange zest (julienned)
- Bay leaf
- Veal stock (from Plum Creek bones)
- Vinegar (sherry; Gallucci’s)
- Tomato (here leftover sauce made with coriander, cumin, and habanero; spices from Urban Herbs)
- Salt and pepper
- Fat (olive oil)

Beans
- White beans
- Pork product (pancetta, diced)
- Onion (sliced)
- Garlic (sliced)
- Rosemary (sprig and some minced)
- Olive Oil
- Salt and pepper

Method:
- For the beans, cook them in pot with onion, garlic, rosemary sprig, and pancetta until done
- Finish beans by heating olive oil in a pot and stirring in cooked, drained beans (I saw this technique in a recipe from the A16 cookbook that was reprinted in a magazine--book seems good, related NYT thing here) along with some of the bean cooking liquid
- Once beans are creamy season with salt, pepper, and minced rosemary
- For the lamb, start by seasoning it and then searing in olive oil
- Set browned lamb aside and throw in the pan onion, shallot, and carrot and stir until softened, then add the garlic
- Once garlic starts to smell add veal stock, orange zest, bay leaf, tomato, and a splash of vinegar, bring to a boil, then season
- Add browned lamb to boiling liquid, cover, then put in a 325 oven until the lamb is super tender (about an hour fifteen)
- Once lamb is all nice and braised, remove meat and defat the liquid (I just poured the liquid into a measuring cup and used a spoon to scoop what fat I could off the top of the cooled liquid)
- Add the lamb back to the (mostly) defatted liquid to get everything hot again (I didn’t reduce the braising liquid any more than it reduced itself while braising)
- Serve

It’s good.