ROASTED LAMB SHOULDER WITH SUGAR SNAP PEAS

ROASTED LAMB SHOULDER WITH SUGAR SNAP PEAS image

Categories Lamb

Yield 4 servings

Number Of Ingredients 5

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4 1 1/2- to 1 3/4-inch-thick lamb shoulder blade chops (about 1 1/4 pounds each), excess fat trimmed
10 garlic cloves; 2 sliced, 8 left whole
2 tablespoons olive oil
1 1/2 cups (about) chicken stock or canned low-salt chicken broth
1 pound sugar snap peas, strings removed, trimmed

Steps:

Preheat oven to 400. Sprinkle lamb chops with salt and pepper. Cut about 10 small slits in each chop. Place garlic slices in slits. Heat oil in very large ovenproof pot over high heat. Add lamb in single layer and cook until brown, about 4 minutes per side. Sprinkle whole garlic cloves around lamb. Pour 1 1/2 cups chicken stock over lamb. Cover tightly and bake 45 minutes. Turn lamb over and continue baking until meat is very tender, occasionally basting with juices and adding more broth if dry, about 45 minutes longer. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain well. Add sugar snap peas to lamb in pot; stir to combine, then serve.