Braised Lamb Chops with Red Russian Kale

It's still just cold enough that we've been craving something really savory. These braised rib chops with Red Russian Kale hit the spot!

The recipe is really quite simple and does most of the work itself. It also calls for red wine, we suggest a nice Côtes du Rhône as a red blend tends to stand up to the long heat and offers a crisp flavor at the end. You only need 2 cups, so pour yourself a glass to get started.

First we will get our onions and garlic sautéed until golden, then coat the rib chops in salt and pepper.

Sear the chops about 3 minutes on each side.

Now we can take the rib chops out, lower the heat and add our wine, red wine vinegar, and honey! The vinegar helps tenderize the meat and works with the wine to give a nice bite while the honey finishes off with a sweet tone. Now you let the oven do the work!

So we served our rib chops over kale. We have a new super tasty Red Russian Kale so it only seemed right. Also it's really beautiful!

 

4 Lamb Rib Chops

1 Medium Onion

2 Garlic Cloves

2 Cups Red Blend Wine

¼ Cup Red Wine Vinegar

2 TBL ShakeyGround Wildflower Honey

Rosemary

½ bunch Red Russian Kale

 

Preheat oven to 350 degrees. In a deep skillet, sauté onion and garlic until golden. Lightly coat rib chops in salt and pepper and sear in sautéed onions on medium/high heat for about 3 minutes on each side. Remove from pan and lower heat to low. Add red wine vinegar, wine, honey, and a few sprigs of rosemary. Bring to simmer. Add rib chops back to pan, cover, and bake at 350 degrees for 2 hours. Just before the rib chops come out of the oven, salt and pepper kale and sauté lightly. Add about a ¼ cup of water and place lid on pan to steam. Lower heat to low.

Serve rib chops over kale and garnish with rosemary. Enjoy!


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