The award for best lamb braising cut goes to Lamb Blade Steaks (also known as lamb blade chops—same thing). Run, don’t walk, to your best butcher to get this cut from the shoulder (I got my cuts from the local Whole Foods). It’s inexpensive (compared to chops, leg of lamb, loin, etc.), and braises in much less time that lamb shanks (another great braising cut, by the way, when you have the time).
This recipes appears in The Braiser Cookbook: 22 irresistible recipes created just for your braiser-great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans., which is filled with professional, finished-food (not like this one, which I snapped just the other day). The great thing about this recipe is the way the bright spark of the Dijon mustard and tomatoes complements the deep, rich flavor of lamb. Serve this with Any-Night Baked Rice.
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Lamb Blade Steaks with Mustard, Herbes de Provence, and Wine
4 8- to 10-ounce bone-in lamb blade chops (also called lamb blade steaks) about 3/4-inch thick
Salt and freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 medium-size onion, halved and sliced
2 large garlic cloves, minced
1 cup dry white wine
2 tablespoons Dijon mustard
1 14-ounce can plum tomatoes, drained and coarsely chopped
1 teaspoon herbes de Provence, crushed
1 bay leaf
Snipped fresh parsley, for garnish
1. Preheat the oven to 325°F. Season the lamb with salt and pepper. Heat the oil in a 3-1/2-quart braiser over medium-high heat. Cook the chops, turning as needed to brown evenly on both sides, about 8 minutes. Transfer the meat to a plate. Drain off all but a tablespoon of fat.
2. Reduce the heat to medium. Add the onions to the braiser and cook, stirring, until tender, about 5 minutes. Add the garlic cloves and cook, stirring, until fragrant, about 30 seconds more. Pour the wine into the braiser and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Cook until the wine is slightly reduced, about 5 minutes. Whisk in mustard, tomatoes, herbes de Provence, and the bay leaf. Return the meat and any accumulated juices to the pan. Cover the braiser, transfer to the oven, and bake until the lamb is tender, about 1 hour.
3. Transfer the meat to a plate; cover to keep warm. Discard the bay leaf. Boil the liquid over high heat a minute or two or until thickened to desired consistency. Serve the lamb in shallow bowls topped with the tomatoes and sauce and sprinkle each serving with snipped fresh parsley.
P.S.: This recipe is one of the few in the book that doesn’t have a photo. Here are some photos of the recipes that appear in The Braiser Cookbook: 22 irresistible recipes created just for your braiser-great for Le Creuset, Lodge, All-Clad, Staub, Tromantina, and all other braiser pans.all taken by my co-author, the wonderful Richard Swearinger.