Braised Moroccan Lamb Chops
This flavorful lamb shoulder chops recipe is sure to please your taste buds. The tender meat cooked to perfection in a savory broth with hints of cumin and paprika will have you coming back for seconds. The addition of green olives adds a delicious tangy twist, while a sprinkle of fresh mint ties everything together. This slow cooker dish is perfect for a cozy night in or a special gathering with loved ones.
— Constant Cookbook
Ingredients
- 1/4 cup all-purpose flour
- 1 tsp. salt, plus more, to taste
- 4 lb. lamb shoulder chops, each about 1 inch thick, trimmed of excess fat
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 2 cups beef broth
- Juice of 1 lemon
- 1 1/2 cups green olives, well drained, pitted if desired
- Freshly ground pepper, to taste
- 1/2 cup minced fresh mint
Instructions
- On a large plate, stir together the flour and 1 tsp. salt. Coat the lamb chops evenly with the flour mixture, shaking off the excess; reserve the remaining flour mixture. In a large fry pan over medium-high heat, warm the olive oil. Working in batches, sear the lamb chops, turning once, until browned, about 3 minutes. Transfer to a slow cooker.
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- Pour off all but about 1 Tbs. fat from the fry pan and return the pan to medium-high heat. Add the onion and sauté until translucent, 2 to 3 minutes. Sprinkle with the cumin, paprika and reserved flour mixture and sauté briefly, just until fragrant. Pour in the broth and lemon juice. Raise the heat to high, bring to a boil and stir to scrape up any browned bits on the pan bottom. Pour the contents of the pan over the lamb.
- Cover and cook on the high setting for 3 to 4 hours or the low setting for 6 to 8 hours. The lamb should be very tender. About 1 hour before the lamb is done, add the olives. When the lamb is ready, transfer it to a platter and cover with foil to keep warm. Skim any fat from the surface of the braising liquid. Season with salt and pepper and stir in the mint. Spoon the sauce over the lamb and serve. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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