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Reviewed lamb shoulder chops with red wine
Sep 4, 2014 on FoodNetwork.com
“If I make this recipe again, I will use less wine and a better wine. The wine taste was fairly overwhelming. I would also put a little of the fruit in earlier to allow the sweetness to absorb, too.
If you don't have a fat separator, put the juices in a ziploc, place in ice and when fat congeals, cut corner and let nonfat juices...”