By Tonia Wilson
Here is a simple braised lamb dish that illustrates beautifully why braising is so wonderful. It comes from one of my father’s favourite French cookbooks and he bookmarked the recipe so that I could make it for him. I’m glad he did as it has become one of my favourites also.
In a large sauté pan brown 4 lamb shoulder chops in olive oil. When browned add 2 tbsp chopped garlic, ½ cup chopped green olives and a sprig of rosemary, cook for 1 minute. Add 2 cups dry white wine, cover and place in a 350°F oven for 1 ½ hours. When lamb is tender, serve it with roasted potatoes or pasta and an oaked Chardonnay, Viognier or dry Chenin Blanc, all full bodied white wines.