Lamb shoulder chops are delicious braised in middle eastern spices. Bone-in lamb chops are a great cut for this dish because they contain a lot of connective tissue which melts into a fork tender texture.
Course: Main Course
Cuisine: Middle Eastern
Keyword: braised lamb, lamb, lamb shoulder chop
Author: Chef Sara Furcini
1tbspextra virgin olive oil
2poundslamb shoulder chops
kosher salt and black pepper
3clovesgarlicsmashed and peeled
1wholemedium onionfinely chopped
1/2tspred pepper flakes
2poundsfirm japanese eggplantpeeled, cut into 2" pieces
Heat olive oil in a large Dutch oven over medium -high heat (the pan should be wide enough to fit 4 chops). If you don't have a large enough pot, you can cook the lamb in batches. Season with salt and pepper, and sear the lamb for 5 to 7 minutes until brown.
Add the garlic and lower the heat. Cook for 3 minutes, do not brown the garlic, just soften. Remove lamb chops and set aside. Add chopped onion and a pinch of salt. Sweat onion 4 minutes.
Add spices: cumin, allspice, cinnamon, coriander, red pepper flakes, and bay leaf. Stir and cook spices 1 minute, do not burn.
Return the lamb to the pot. Add just enough water to barely cover the lamb (2 cups). Cover and simmer for 45 minutes.
Add the eggplant. Cover again and simmer everything until the lamb and eggplant are fully tender, 30 minutes.
Taste and serve on couscous or on a piece of flatbread. Top with a generous spoonful of yogurt and zhug.
Tips: You can use any eggplant, but the long narrow types (Japanese variety) is ideal because they contain very few bitter seeds.You can make this recipe using other cuts of lamb shoulder, but you will want to cut it into chunks.*Recipe adapted from Six Seasons