Fresh mint is added at the end with some extra cilantro to really brighten up the flavor. I like to remove the meat from the bone in chunks and serve it in a warm flour tortilla with some shredded lettuce and more herbs, plus a little mild goat or feta cheese. The chops also do very nicely as is alongside a green vegetable and baked potatoes or salad.
Beer-Braised Lamb Shoulder Chops
4 servings
4-6 thin shoulder chops (1/2 inch think)
salt, pepper, cumin
olive oil to brown
1 cup dark beer
2 tablespoons pureed cilantro sauce (Puree1/2 cup chopped cilantro including stems, juice of 1 line, 1 tablespoon olive oil, 1/4 cup water or broth)
2 tablespoons each chopped fresh cilantro and mint
To serve:
4-6 flour tortillas
1/2 cup crumbled goat or feta cheese
shredded lettuce
extra cilantro and mint to garnish
Method
- Sprinkle salt, pepper and cumin on each side of chops.
- Heat oil in a large skillet over medium-high heat. Brown chops on each side, until they are deep brown—about 4-5 minutes per side. Transfer chops to a separate platter as they are browned.
- Return all chops to skillet, lower heat to medium-low and add beer. Cover and simmer chops.
- Meanwhile, make cilantro sauce by pureeing cilantro with lime juice, olive oil and water.
- When chops have cooked for about 15 minutes, stir in cilantro sauce.
- Cover skillet and cook another 15 minutes, until meat is falling off the bone and meat looks glazed. Very little liquid will remain.
- Remove chops from skillet and serve with cilantro sauce garnished with chopped fresh cilantro and mint.
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