On Sun, 10 Dec 2006 12:40:08 -0800, Abe > wrote:

>>>I've got two of them thawing in the kitchen. I'm thinking about
>>>braising them in hard apple cider with herbs and lots of black pepper.
>>>
>>>What would you do with them?
>>
>>They are wonderful broiled or grilled. In fact, I have never braised
>>them and I'm curious as to how they will turn out.
>>
>>I like lamb with balsamic vinegar, garlic and rosemary.
>Lamb steaks either need to be cooked very quickly on high heat to med.
>rare or braised/stewed for a long time under low heat. Anything
>in-between results in rubber.

I love lamb shoulder arm chops.

I make a mirpoix (equal parts diced onion, celery, and carrot) and
saute this in a little vegetable oil until softened. I use my big cast
iron frying pan. Shove the mirpoix to one side, then add the chops.
Fry on both sides to brown them slightly. Season with salt and pepper.
Spoon some of the mirpoix over the chops. Cover the frying pan with
tinfoil and stick it in a 325F oven for an hour.

The mirpoix will reduce down to almost a mush, and make a heavenly
savoury accompaniment to the chops.

Serve with potatoes.

Jo Anne

Jo Anne Slaven > wrote:

>I love lamb shoulder arm chops.

>I make a mirpoix (equal parts diced onion, celery, and carrot) and
>saute this in a little vegetable oil until softened. I use my big cast
>iron frying pan. Shove the mirpoix to one side, then add the chops.
>Fry on both sides to brown them slightly. Season with salt and pepper.
>Spoon some of the mirpoix over the chops. Cover the frying pan with
>tinfoil and stick it in a 325F oven for an hour.
>
>The mirpoix will reduce down to almost a mush, and make a heavenly
>savoury accompaniment to the chops.

Sounds good. Lamb shoulder arm is an excellent cut of lamb.
Cheaper than some other cuts also. I find the shoulder to
have a very lamb-y flavor, and also a sort of coarse grain
that helps it absorb flavors from other ingredients. (The
latter part may just be my imagination, but that is how it seems.)

Steve