These lamb chops are cooked to perfection in a feisty green goddess pesto rub,delicately fragrant from cumin and garam masala and have a lip smacking sauce of white wine roasted garlic. The key here is the braising of the mutton/lamb chops and that Green Goddess pesto that ensures you will fall in love with red meat,and even go for seconds!
8 lamb chops (2-inch thick)
1 large shallot, thinly sliced
1 cup dry white wine
1 bay leaf
Ã‚Â½ lemon, juice of
2 cups broth (your choice of beef or vegetable broth)
Fresh parsley for garnish
Ã‚Â½ tsp salt
1 tsp black pepper
1 tsp garlic powder
2 tsp dried crushed mint (more for garnish)
1 tsp cumin powder
Ã‚Â½ tsp garam masala
3 tsp paprika or red chillie flakes (adjust acc to taste)
For the green goddess pesto : 1 cup fresh mint
1 cup fresh cilantro with tender stems
2 springs of rosemary or 2 tsp dried rosemary
Ã‚Â½ cup parsley
2 cloves of garlic
1 green chili
Preheat oven to 350 degrees F._x000D_ Prepare the spice mix._x000D_ Spice the lamb chops on all sides generously with the spice mix.
Blend all the ingredients mentioned under the green goddess pesto well . Add it to the meat and smother it completely on both sides. Sprinkle a little chili flakes on the chops._x000D_ Next,_x000D_ In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat._x000D_ Remove lambchops from the cooking skillet.
In the same skillet, add sliced shallots and saute till translucent ._x000D_ Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes._x000D_ Add lamb back to skillet and let everything cook together for 10 minutes._x000D_ Next,
Cover skillet or dutch oven and place in a 350 F-heated oven for 2 hours to 2½ hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes._x000D_ Next,_x000D_ While lamb cooks, proceed to make the mashed potatoes and the sides._x000D_ Once lamb is ready, let it rest for ten minutes before serving._x000D_ Serve HOT with a little garnish of crushed mint and fresh parsley leaves.,along side the creamy mashed potatoes,peas and tomatoes. Don't forget the wine sauce!!
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