SMOTHERED LAMB CHOPS

By bklynmommy

Ingredients

• 4-6 lamb chops
• 1 fennel bulb sliced and halved
• 8 tbsp. extra virgin olive oil
• 8 tbsp. flour
• 2 cups chicken stock
• 2 cups Marsala cooking wine (or any red wine)
• 1 one pound bag of collard greens (pre-washed and pre-cut)
• 1/2 pound bag of kale (pre-washed and pre-cut)
• 2 cups water
• 1/4 cup of apple cider vinegar
• 1 smoked turkey wing
• Sea Salt (to taste)
• Ground pepper (to taste)
• Granulated Garlic (to taste)
• Spanish paprika (or regular paprika – to taste)

Details

Adapted from shesgotflavor.com

Preparation

Step 1

Pre-heat oven to 400 degrees
Wash lamb chops
Rub lamb chops with 4 tbsp. of extra virgin olive oil
Season lamb chops with sea salt, ground pepper, granulated garlic and spanish paprika
Add 4 tbsp. to a large sauté pan on high heat for 2-4 minutes or until oil is hot, then turn down to medium heat
Add lamb chops to the extra virgin olive oil in the sauté pan to give the lamb chops a nice sear on both sides, remember we are searing not cooking so only 2-3 minutes on each side or until you get a nice brown color (don’t over crowd the pan, if you need put two lamb chops at a time and set others aside until they are all seared)
Place seared lamb chops in a glass or aluminum baking pan and add fennel on top
Before you put the lamb chops in the oven, let’s make the gravy
Using the same pan from which you removed the lamb chops (don’t clean it because we will use the drippings from the seared lamb chops), keep on medium heat and add the Marsala wine, chicken stock, flour, sea salt and ground pepper and whisk together until it comes to a boil
After gravy comes to a boil, remove from heat and allow to sit for 5 minutes before pouring over your lamb chops (it will gel in the oven)
Once lamb chops and fennel are bathing in the gravy, cover the baking pan with aluminum foil and bake covered for 1 hour and 30 minutes or until lamb chops are falling off the bone (YUM)