- Dutch Oven: Essential for slow braising and even heat distribution during the lamb cooking process.
- Meat Tenderizer & Mallet: Useful for tenderizing lamb chops to ensure they are ready to be seasoned and seared properly.
- Oven-Safe Splatter Shield: To protect against splatter when browning the meat in a high-heat pan before braising.
- Meat Thermometer: Crucial for ensuring the lamb chops reach the desired level of doneness without overcooking them.
- Cast Iron Skillet: For searing the lamb chops, imparting a rich flavor and perfect crust.
- Stainless Steel Knife Set: For efficiently cutting or portioning the lamb and any accompanyring ingredients.
- Roasting Pan with Rack: Ideal for roasting vegetables that complement the Provençal Lamb Chops recipe, such as potatoes or artichokes.
- Immersion Blender: To prepare a rich, flavorful braising liquid, ensuring smooth integration of ingredients and herbs.
- High-Quality Chef's Knife: For precise cutting tasks and general kitchen use.
- Non-Stick Baking Sheet or Silicone Mat: Useful for preparing any dish requiring baking, ensuring easy cleanup and preventing sticking.
4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced lengthwise (1/4 cup)
2 medium onions, sliced (4 cups)
1 Turkish or 1/2 California bay leaf
1 1/2 cups dry white wine
1 1/2 pounds boiling potatoes
3 large thyme sprigs
1/3 cup oil-cured black olives
1 (14 1/2-ounce) can reduced-sodium chicken broth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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