Lamb Shoulder Chops, Baked, Greek Style

By arthurlemay

Ingredients

• 6 lamb shoulder chops (8-10 oz. ea.)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon oregano
• 1 clove garlic, minced
• 1 large tomato, coarsely chopped
• 3 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• 5 cups water
• 1 cup tomato puree

Details

Servings 6
Preparation time 15mins
Cooking time 195mins

Preparation

Step 1

Preheat the oven to 500 degrees.

Place the lamb in a large roasting pan and sprinkle with the olive oil. Add the salt, pepper, oregano, garlic and vegetables. Braise in the oven for 20 minutes, turning until the meat is nicely browned. Remove the meat from the pan.

Pour in 2 cups of the water. return to the oven for 15 minutes.

Discard the vegetables.

Reduce the oven to 300 degrees.

Return the meat to the pan. Mix the tomato puree with the remaining 3 cups of water. Pour over the lamb.Bake at 300 degrees until extremely tender (falling from the bone), about 2 1/2 hours.

Serve with white rice.