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.
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.
