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)


  • 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.


Oven-Roasted Herbed Leg of Lamb

Food & Wine, Winter 2015

By Lucy Waverman

Roasting lamb on the bone gives a juicier result as bones always add flavour to meats. Lamb legs are irregular in size, and thinner pieces will be well done while the rest will be pink. Lamb fat congeals at a low temperature so make sure you use hot plates.

1 lamb leg (5 lbs/2.2 kg) on the bone
Salt and freshly ground pepper
1 tsp (5 mL) chopped garlic
2 tsp (10 mL) dried rosemary or
1 tbsp (15 mL) chopped fresh rosemary
1 tsp (5 mL) dried thyme or
1 tbsp (15 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh sage
2 tsp (10 mL) grated lemon rind
¼ tsp (1 mL) hot smoked Spanish paprika
¼ cup (60 mL) olive oil

½ cup (125 mL) Shiraz (or other red wine)
½ cup (125 mL) cranberry juice
2 cups (500 mL) beef or chicken stock, homemade or low salt
1 tbsp (15 mL) unsalted butter
Salt and freshly ground pepper

1 Place lamb in a large dish and season well with salt and pepper. Combine garlic, rosemary, thyme, sage, lemon rind and paprika in a bowl. Whisk in olive oil. Massage thoroughly into lamb leg and leave to marinate for 30 minutes.

2 Preheat oven to 450°F (230°C).

3 Place lamb on a rack in a roasting pan. Turn on broiler and broil lamb for 2 minutes a side. Turn oven heat back to 450°F (230°C) and roast for 30 minutes. Reduce heat to 300°F (150°C) and continue to roast for another 1½ to 1¾ hrs or until lamb is pink at its thickest part.

4 Place lamb on a carving board to rest while you make the sauce. Remove and discard any fat from roasting pan. Place pan over medium-high heat. Add Shiraz and juice. Bring to a boil, stirring in any little brown bits on the base of the pan, and boil for 2 to 5 minutes or until reduced by three-quarters. Add stock and bring to boil, reducing until ½ cup (125 mL) remains, about 7 to 10 minutes. Whisk in butter and remove from heat. Season with salt and pepper if needed.

5 Slice lamb from the knuckle end into thin slices. Serve with sauce and Pan-Roasted Roots (recipe follows).

Serves 6


These are cooked in a large sauté pan instead of the oven. The texture is creamy and the taste is incredible.

2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
½ butternut squash, peeled and cut into 2 inch (5 cm) pieces
2 large carrots, peeled and cut into 2 inch (5 cm) pieces
½ rutabaga, peeled and cut into 2 inch (5 cm) pieces
2 parsnips, peeled and cut into 2 inch (5 cm) pieces
1 head of garlic, cloves separated and peeled
Salt and freshly ground pepper
1 tbsp (15 mL) finely chopped parsley

1 Add oil and butter to a large pan over medium heat. When butter is melted, stir in vegetables and garlic to coat. Season with salt and pepper. 

2 Cover and cook for 12 to 15 minutes, stirring occasionally, or until vegetables are tender and edges are golden. Uncover and cook for 5 more minutes to crisp them up.

3 Remove from heat and stir in parsley.

Serves 4