Recipes

Sizzling Lamb Chops (from Food & Wine)

  • Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
  • Salt and freshly ground pepper
  • Pinch of dried thyme
  • 3 tablespoons extra-virgin olive oil
  • 10 small garlic cloves, halved
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced parsley
  • Pinch of crushed red pepper

How to Make It

Step 1    

Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

Step 2    

Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Lamb Stew (from Food & Wine)

Ingredients:

  • 1/2 cup all-purpose flour
  • Salt and freshly ground pepper
  • 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes
  • 1/2 cup olive oil
  • 2 cups dry red wine
  • 2 tablespoons sherry vinegar
  • 4 cups chicken stock
  • 2 tablespoons chopped tarragon
  • 1 pound baby carrots, peeled
  • 1 pound baby parsnips, peeled
  • 1 pound small fingerling potatoes
  • 1/2 pound baby turnips, halved
  • 8 baby fennel bulbs, trimmed, fronds reserved and chopped
  • 1 large shallot, minced
  • 2 tablespoons minced parsley

How to Make It

Step 1    

Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.

Step 2    

In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.

Step 3    

Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the ca sserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.

Step 4    

Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.