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.


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