Slow-braised lamb chops with sherry (Chuletas de cordero al jerez) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Accompaniments: Double-mashed potatoes

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Notes about this recipe

  • veronicafrance on June 06, 2014

    This was quick to do and tasted OK, if not very exciting. I didn't liquidise the sauce because I thought it would turn into brown sludge. I should have thickened it, but we used mashed potatoes to soak it up.

  • chawkins on October 03, 2013

    A simple and tasty recipe. I used lamb shoulder chops which became quite tender after braising in the sherry for 45 minutes.

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