Braised Shoulder Lamb Chops with Figs and Warm Spices
By America's Test KitchenPublished on September 15, 2011
Time
1 hour, plus 30 minutes soaking
Yield
Serves 4
Ingredients
⅓ cup dried figs, stemmed⅓ cup water (warm)4 lamb shoulder chops, about ¾ inch thick, trimmed of external fatSalt and ground black pepper 2 tablespoons olive oil 1 small onion, chopped fine2 small cloves garlic, minced1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon ⅛ teaspoon cayenne pepper 1 cup canned tomatoes packed in puree, chopped2 tablespoons honey 2 tablespoons minced fresh parsley leaves
Before You Begin
Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.
Instructions
- Soak figs in 1/3 cup warm water for 30 minutes. Drain and reserve the water. Cut figs into quarters and set aside.
- Sprinkle chops with salt and pepper to taste. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.
- Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; sauté until softened, about 4 minutes. Add garlic, coriander, cumin, cinnamon, and cayenne pepper; cook until fragrant, about 1 minute longer. Add reserved water; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and honey, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.
- Transfer chops to each of four plates. Stir parsley and quartered figs into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
Time
1 hour, plus 30 minutes soakingYield
Serves 4Ingredients
⅓ cup dried figs, stemmed
⅓ cup water (warm)
4 lamb shoulder chops, about ¾ inch thick, trimmed of external fat
Salt and ground black pepper
2 tablespoons olive oil
1 small onion, chopped fine
2 small cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
1 cup canned tomatoes packed in puree, chopped
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
Ingredients
⅓ cup dried figs, stemmed
⅓ cup water (warm)
4 lamb shoulder chops, about ¾ inch thick, trimmed of external fat
Salt and ground black pepper
2 tablespoons olive oil
1 small onion, chopped fine
2 small cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
1 cup canned tomatoes packed in puree, chopped
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
Ingredients
⅓ cup dried figs, stemmed
⅓ cup water (warm)
4 lamb shoulder chops, about ¾ inch thick, trimmed of external fat
Salt and ground black pepper
2 tablespoons olive oil
1 small onion, chopped fine
2 small cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
1 cup canned tomatoes packed in puree, chopped
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
Why This Recipe Works
Because shoulder chops are not a tough cut of meat, they didn’t need to cook for a long time for the sake of tenderness. We tried a much shorter braise than usual for our lamb chops—just enough to cook the meat. After just 15 to 20 minutes, the lamb was tender, and the much-anticipated sauce we made with the deglazing liquid was delicious.
Before You Begin
Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.
Instructions
- Soak figs in 1/3 cup warm water for 30 minutes. Drain and reserve the water. Cut figs into quarters and set aside.
- Sprinkle chops with salt and pepper to taste. Heat 1 tablespoon of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside.
- Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; sauté until softened, about 4 minutes. Add garlic, coriander, cumin, cinnamon, and cayenne pepper; cook until fragrant, about 1 minute longer. Add reserved water; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes and honey, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 20 minutes.
- Transfer chops to each of four plates. Stir parsley and quartered figs into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
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