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Provençal Braised Lamb Chops

Paul Grimes
  • 150 minutes
  • Serves 4

INGREDIENTS

4 1/2

inch Lamb shoulder chops, thick

6

Garlic cloves, thinly sliced lengthwise (1/4 cup)

2

Onions, sliced (4 cups), medium

1 1/2

lbs Potatoes

3

Thyme, large sprigs

1

Turkish or 1/2 california bay leaf

1 14 1/2 ounce can

Chicken broth, reduced-sodium

1/3 cup

Black olives, oil-cured

1/4 cup

Olive oil, extra-virgin

1 1/2 cups

White wine, dry