lamb chops and brussels sprouts....

Tonight's dinner:

2 lamb shoulder chops or other lamb chops
1 shallot, chopped
2 cups brussels sprouts, stem trimmed and cut in half lengthwise
1 cup baby carrots
2 cloves garlic, peeled and crushed, but still whole
1 cup chicken stock
2 Tbsp balsamic vinegar
1/2 cup red wine
Garlic pepper
Montreal steak seasoning
a little olive oil for browning
egg noodles

Season the lamb chops generously with garlic pepper and Montreal steak seasoning. Heat some oil in a heavy pan or skillet, then brown the chops well on one side. Turn the chops and brown the other side, scattering the shallot in the hot pan as well. When the chops are well browned, remove them briefly, add the stock, vinegar, and wine, scraping up all the browned bits on the bottom of the pan. Return the chops to the pan, reduce the heat, cover securely, and braise for 1/2 hour.

Heat a little more oil along with the garlic in another skillet. Don't burn the garlic-- use medium heat. Add the brussels sprouts, cut side down, and saute until browned nicely on the cut side. Transfer the brussels sprouts to the pan with the braising lamb, leaving the garlic behind. Add the baby carrots. Cover and continue to braise for another 30 minutes, mixing occasionally to coat the veggies. Check the liquid level occasionally, adding more if necessary. You want some gravy left at the end, but not soup. Remove the lid and reduce at the end if necessary. You want about 1/4 cup of gravy or so.

Cook and drain the noodles. Makes two servings-- divide the gravy over the noodles, with the lamb chops and veggies on the side.

I served this with a nice zinfindel, and a few fat Medjool dates for desert with the last of the wine, which I'm finishing right now. :9 Yum.

The recipe sounds delicious. Just right for fall.

It's coarse salt, black pepper, and a mix of dried herbs. It's one of my favorite all-purpose meat seasonings. The garlic pepper is theirs too. I buy both in big containers at Costco.