Name: Provençal Braised Lamb Chops
Cook time: 30 min
Total time: 2 1/4 hr
Yield: Makes 4 servings
Ingredients: 4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total); 1/4 cup extra-virgin olive oil; 6 garlic cloves, thinly sliced lengthwise (1/4 cup); 2 medium onions, sliced (4 cups); 1 Turkish or 1/2 California bay leaf; 1 1/2 cups dry white wine; 1 1/2 pounds boiling potatoes; 3 large thyme sprigs; 1/3 cup oil-cured black olives; 1 (14 1/2-ounce) can reduced-sodium chicken broth

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Provençal Braised Lamb ChopsRomulo Yanes

It might seem like a joke to include a recipe designed to use up leftover white wine (from our Roast Turkey with Black Truffle Butter and White–Wine Gravy )—after all, why not just drink it?—but if you take the time to make this marvelous one–dish lamb dinner, you might find yourself hoarding half–empty bottles so you can make it again and again. Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat. Snuggling the lamb between sheets of thinly sliced potatoes, plus scatterings of golden garlic, onions, and thyme sprigs, creates a handsome and wonderfully aromatic dish.

Recipe notes

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