+
0 (0)

Category: Main courses

Spoon lamb

Spoon lamb
Los Angeles Times

We all have them, lurking in the forgotten recesses of our kitchens: old racks of even older spices. Unused herbs, overlooked seeds, bottles of colored dust, labels faded. But read Ana Sortun's debut cookbook, "Spice: Flavors of the Eastern Mediterranean," ... Read more

Total time: 2 hours, 45 minutes, plus 20 minutes chilling time for sauce | Serves 4
Note: From "Spice: Flavors of the Eastern Mediterranean," by Ana Sortun.
  • 2 tablespoons canola oil, divided
  • 4 (10- to 14-ounce) lamb shoulder chops, 1 1/2 to 2 inches thick
  • 2 cups dry red wine, divided
  • 1 tablespoon ground cumin
  • 4 cloves garlic, peeled, split and mashed (about 4 teaspoons)
  • 1 large carrot, peeled and sliced crosswise 3/4 -inch thick on the bias
  • 1 large white onion, peeled and quartered
  • 2 tablespoons pomegranate molasses
  • 4 tablespoons butter ( 1/2 stick), cut into four equal pieces (optional)
  • Salt and freshly ground pepper to taste
  • Juice of 1/2 lemon

Step 1Heat the oven to 350 degrees.

Step 2Heat a medium-large skillet over medium-high heat. Add 1 tablespoon of the oil and two of the lamb chops. Cook them for about 4 minutes on each side or until they are golden brown.

Step 3Remove the chops and set them aside in a roasting pan big enough to hold all four chops. Remove the skillet from the heat and carefully pour off any fat that has rendered and add one-fourth cup of the wine to the browning pan. Scrape up the sugars stuck to the bottom of the pan and strain the liquid through a strainer over the meat. Wipe the pan, clean and repeat

Step 4the browning process with the remaining two chops and 1 tablespoon oil and another one-fourth cup wine.

Step 5Sprinkle the cumin over the lamb chops. Add the garlic, carrot, the remaining 1 1/2 cups wine, and the onion to the pan and top it off with enough water so that the liquid reaches halfway up the chops. Cover twice with baking foil and seal tightly, or cover it with a lid that fits tightly. Braise the chops in the oven for 2 to 2 1/2 hours, until the meat begins to fall apart with the poke of a fork.

Step 6Remove the lamb chops from the pan and strain the braising juices into a bowl. Reserve the carrots for garnish.

Step 7Refrigerate the braising liquid until the fat rises to the surface and can be easily skimmed off and discarded (about 20 minutes). Skim and pour the juices in a saucepan. Boil the liquid over medium-high heat for about 20 minutes or until reduced by half.

Step 8Stir in the pomegranate molasses and butter, if using. Season with salt and pepper and add the lemon juice.

Step 9Look at the lamb closely and with your fingers remove any little chunks of excess fat from around the edges of the chops.

Step 10Reheat the lamb and carrots in the sauce by simmering them over low heat for about 10 minutes. Turn the lamb to coat it nicely with the sauce after 5 minutes and serve.

Each serving:
730 calories; 44 grams protein; 16 grams carbohydrates; 2 grams fiber; 45 grams fat; 19 grams saturated fat; 200 mg. cholesterol; 109 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Sous-vide chicken breast
Lentil and barley stew
Roasted kabocha squash and celery root soup with maple syrup and brown butter
Pesco baco