VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 LB jar sauerkraut, washed several times & pressed to remove water |
| 1 clove garlic |
| 1 tsp salt |
| 1/2 tsp caraway seed |
| 1/2 tsp paprika |
| 6 rib lamb chops, 3/4 inch thick |
| 2 Tbsp vegetable oil |
| 1 large onion, chopped |
| 1/4 cup apple cider |
| 2 large apples, peeled, cored & cut into 1/4 inch slices |
| 1/2 tsp freshly ground black pepper |
| 1 cup beef broth |
| 1 cup dry white wine or vermouth |
DIRECTIONS: Mash the garlic with 1/2 tsp salt, add caraway seeds & paprika to the paste. Rub on chops. Heat oil in a Dutch oven over medium high heat & add the lamb chops & sear until golden brown, about 1 1/2 minutes each side. Remove the chops to a plate & set aside. Add onion & cook stirring for about 2 minutes, add the cider & cook, stirring constantly, scraping any brown bits stuck to the bottom. Add the sauerkraut, apples, broth & wine. Reduce heat & simmer for one hour. Push chops down into the sauerkraut mixture & pour any juices accumulated on the plate over them. Cover & simmer until the lamb is tender & cooked through, about 30 minutes.
SERVINGS: 6
SERVING TIPS: Serve with boiled new potatoes.
LAMB CHOPS & SAUERKRAUT