Monday, July 12, 2010

The Secret to Perfectly Cooked Lamb is Braising!

Lamb Shoulder Chops are a lot cheaper than Lamb Loin Chops, which also means that they're a tougher cut of meat. Not to worry though, braising will make them tender and juicy just like an expensive cut! These are perfectly cooked Moroccan Lamb Chops served over a bed of yummy Couscous. I've never been to Morocco but now my tastebuds have!

Ingredients: (2 servings)

2 lamb shoulder chops
1 Tbsp olive oil
1/2 c onion, chopped
1 tsp garlic, minced
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp minced ginger
1 c beef broth
1 c canned chopped tomatoes
1 Tbsp minced fresh parsley leaves


1. Heat oil in a Dutch oven over medium-high heat. Add chops; brown on both sides, 4 to 5 minutes. Remove from pan; set aside.

2. Add onions; sauté until softened, about 4 minutes. Add garlic, paprika, cumin, turmeric, cinnamon and ginger; cook until fragrant, about 1 minute longer. Add broth; scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes, then return chops to pot. Reduce heat to low; cover and simmer until the internal temperature of the chops reach 160°F, 15 to 20 minutes.

3. Remove chops to serving plate. Turn heat up to high and boil sauce until thickened, 2 to 3 minutes. Spoon sauce over chops and serve.

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