Braised Lamb Chops

Well the summer has come to and end and it's time to start thinking about those comfort meals as the the days become cooler. Fall is around the corner and I can't wait. I love the changing of the leaves and the crisp cool days. I found a great deal on lamb chops, we all know how expensive they can be so I couldn't pass them up. Today I decided to sear the lamp chops and then slow cook them in a tomato based broth, which reduced to a rich gravy and served it over a lightly seasoned rice. I must say the gravy was so full of flavor and the meat was so tender that it melted in my mouth and left me wanting more.


Braised Lamb Chops

8 Center Cut Lamb Chops
2 large onions (sliced)
tbsp tomato paste
1 packet sazon
salt
pepper
4 cups beef broth or water
2 tbsp sofrito
Extra virgin olive oil
juice of lime

Marinate lamb chops in lime juice and 1 tbsp of sofrito for an hour. Heat a large deep pot like a dutch oven to medium high heat. Add olive oil and add lamb chops. Sear chops on both sides about 3 minutes on each side so they reach a deep golden brown. Be sure not to crowd pot so work in batches. Once chops are down reduce heat to medium and add chops back to pot and add onions, tomato paste, remaining sofrito, broth, salt and pepper. Cover and cook for an hour but this time liquid will be reduce to a rich and flavorful gravy. Serve with your favorite rice and a vegetable of your choice. Enjoy!