Lamb Shoulder Chops with Green Olives and Lemon
Photo: Annabelle Breakey; Styling: Robyn Valarik
Meaty and less expensive than lamb loin chops, shoulder chops need to cook a little longer to soften. They’re slightly gamey (in a good way!), which makes them a great match for the bold, Moroccan-style flavors here. Serve with fluffy couscous to soak up the sauce.
Wine pairing: A blatantly herbal Bordeaux red like Amelia Wynn 2012 Kiona Estate Vineyard Cabernet Franc (Red Mountain, Washington; $32). A menthol layer in the wine works with the briny olives, and its dark, sweet fruit loves the pungent lamb.
This recipe, and others like it, can be found in the article “35 Quick and Easy Dinners You Can Make This Winter.”
How to Make It
Step 1
1
Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.
Step 2
2
Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.
Step 3
3
Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin purée, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.
Step 4
4
Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.
Ingredients
4 lamb shoulder chops, excess fat trimmed (about 2 lbs. total)
Kosher salt and pepper
1 tablespoon olive oil, plus more for drizzling
1 onion, peeled and slivered
1 red bell pepper, cut into strips
2 lemons
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/3 cup dry white wine
1/2 cup chicken broth
1/2 cup canned pumpkin purée
1 cup pitted green olives, roughly chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
Directions
Step 1
1
Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.
Step 2
2
Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.
Step 3
3
Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin purée, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.
Step 4
4
Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.
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