For many years, I did not like lamb. My earliest memory of lamb
is in the form of a burger patty. I would see the uncooked patties ready to be
taken out to the grill and think, “yes, cheeseburgers!” only to be sorely
disappointed moments later when my mother would inform that we were having lamb
for dinner. Yuck. I also have distinct memories of bright green mint jelly and
lamb chops. Double yuck.
I don’t know exactly when I started to like lamb. I think
I gave it a second chance at a Sunday dinner when sliced lamb tenderloin was an
option and I’ve like it ever since. Or perhaps it was a few hesitant bites of
lamb korma that got me hooked. I don’t know. Regardless, at some point, I
decided I liked lamb. In fact, I love lamb.
I’ve
been craving lamb the past couple weeks, and after a bout of strep throat; I
was craving solid food in general. I’m in the last week of my current job, so
as you can imagine, as things wind down, I have an unusual amount of free time
during the work day, and plenty of time to peruse and select a lamb recipe to
test. I settled on a recipe for lamb shoulder chops braised in Zinfandel
because I liked that it could be done in one pan, and I also liked that it
included dried fruit.
This
recipe was super easy and lamb shoulder chops are a relative bargain at the
butcher counter-- I think I only paid $6.99/lb at Whole Foods. I used a
California red, a “jammy” one like the recipe called for, and I substituted
Turkish apricots for California because Whole Foods didn’t have any California.
I actually prefer California apricots to Turkish, and usually have a couple
bags around, but I think I had just finished them up and hadn’t been to Trader
Joe’s yet to replenish my supply. I ate
lots of Turkish apricots when I went to Turkey (duh), but I rarely buy them aux
états-Unis, and stick to
California Slab Style.
 |
| Pretty lamb chops ready for a good sear! |
 |
| Wine & fruit have been added, ready to simmer! |
 |
| Finished product over Israeli Cous Cous Pilaf with toasted almonds. |
When
C, my sister, sample the sauce before serving, she though it was a little
sweet, so I added a few tbs. of Apple Cider Vinegar. If I had used California
style apricots, there likely would have been less sweetness. The sauce was delicious, rich and flavorful,
and multiple layers were present--- herbs (thyme and coriander) fruit, and
wine. I made a simple Israeli Cous Cous pilaf with toasted blanched almonds and
served the chops and the sauce over it. S commented regular Cous Cous would
soak up the sauce really well, so I would try that next time.
I
also made a side, a warm, roasted vegetable salad that definitely needs work.
My idea was to roast a bunch of root vegetables; parsnips, sweet potatoes, and
beets, then toss them when they came out of the oven with baby spinach and
vinaigrette. I attempt to be diligent in my effort to get my five-a-day, and
this certainly delivered a heavy punch of veg, but it fell flat in texture and
overall form. I think I over-roasted the veg, seeing as they turned to mush as
I tossed the salad. I was picturing a form of warm Panzanella, minus the bread,
but it became sort of a root veg mash/sort of salad. It was tasty, and we all
got our vegetables, but I need to rethink the execution. I will write up a
recipe and instructions when I get it right!
Pretty veg before I massacred them under high heat in the oven.
Roasted vegetable "salad"
The
lamb took about an hour, start to finish, and 35 minutes of that it was just
simmering on the stove. It made for a special weeknight meal, I wanted to hear
all about C, T, and S’s recent jaunt to Paris and London, but it could also be a
main for more elegant entertaining. I also love any dish that requires opening
a bottle of wine, as that guarantees the chef gets to enjoy a glass or two
while cooking!
The most esteemed dinner guest!
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