Braised Lamb with Radishes and Mint (and Anchovies, but Don’t TellAnyone)

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happy cooking.

 

 

 

 

 

 

 

 

Makes 4 Portions:

 

4  lamb shoulder chops (10-12 ounces each)

 

1 tablespoon kosher salt (or about 2 tsp of table salt)

 

1 teaspoon black  pepper

 

1 teaspoon paprika

 

1/4 tsp cayenne

 

1 tbsp olive oil

 

1/3 cup sherry vinegar

 

2 tablespoons sugar

 

4 oil-packed anchovy fillets

 

1 1/2 cups low-sodium or no sodium chicken broth (the anchovies and spice rub on the lamb usually provide enough salt, plus you can add at the end after sauce is reduced)

 

1/4 tsp cinnamon

 

2 bunches breakfast radishes, trimmed

 

2 tsp minced fresh rosemary
5 or 6 fresh mint leaves finely sliced

 

1 tbsp cold butter

 

 

– Braise at 275 F. for about 3 hour , or until meat is just barely tender, then finish at 425 F. to brown. Serve with de-fatted and reduced sauce.

Sumber https://foodwishes.blogspot.com/

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