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Reviewed lamb shoulder chops with red wine
8 days ago on FoodNetwork.com
“I made a simplified version of this by browning the lamb and tossing it in the oven with wine, fruit, rosemary, and a shallot. No marinade or sauce finishing. I also left out the oil and butter, as there's plenty of fat in the meat itself.
I served it on a bed of collard greens saut�ed with garlic in some of the lamb fat. It was...”