Braised Lamb Chops with Cranberry-Harissa
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 20 mins
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Servings
8
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Calories
3916 kcal
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Course
Main Course
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Cuisine
Mediterranean
Braised Lamb Chops with Cranberry-Harissa
Description
This recipe involves seasoning thick lamb chops generously with a spice blend of salt, pepper, garlic powder, and dried mint, which imparts savory, herbal notes. The chops are seared in olive oil to develop a browned crust before being removed. Shallots are sautéed briefly in the same pan, and liquids like white wine, broth, and lemon juice are added and simmered to create a flavorful braising liquid.
The lamb is returned to the pan and cooked covered in the oven for one and a half to two hours until tender. Meanwhile, the cranberry-harissa and mint chutney is made by simmering cranberries with brown sugar, rosemary, mint, lemon juice, fresh ginger, harissa paste, and water until thickened, offering a complex balance of sweet, tart, and heat to accompany the meat.
This dish suits a special dinner when a combination of rich, tender lamb and vibrant chutney is desired. Garnishing with fresh parsley and additional mint can refresh the palate. The slow braising ensures the chops remain moist and flavorful throughout.
Using high-quality olive oil and fresh herbs enhances the depth of flavor. Turn the lamb halfway through cooking to promote even tenderness. The chutney can be prepared alongside the braising process for timing efficiency.
Ingredients
Main ingredients
- 8 lamb chops 2-inch thick
- olive oil
- 1 shallot thinly sliced, large
- 1 cup white wine dry
- 1 bay leaf
- 1/2 lemon juice of
- 2 cups broth your choice of beef or vegetable broth
- parsley fresh, for garnish
Spice mix
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tsp mint more for garnish, dried crushed
Cranberry-Harissa and mint chutney
- 2 cups cranberries
- 1/2 cup brown sugar
- 1/2 tsp rosemary fresh, chopped
- 1 tsp mint dried crushed
- 1/2 lemon juice of
- 1 tsp ginger fresh grated
- 1 cup water more if needed
- 1 tsp harissa paste
Instructions
- Preheat oven to 350 degrees F.
- Prepare the spice mix.
- Spice the lamb chops on all sides generously with the spice mix.
- In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
- Remove lamb momentarily from the cooking skillet.
- In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
- Add lamb back to skillet and let everything cook together for 10 minutes.
- Cover skillet and place in a 350 F-heated oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
- While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
- Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.
Notes
- Use high-quality extra virgin olive oil to enhance flavor.
- Turn lamb chops halfway through braising for even cooking.
- Prepare the cranberry-harissa chutney while lamb is cooking to save time.
- Garnish with fresh parsley and extra mint for brightness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 3916 kcal
% Daily Value*
| Calories | 391.6kcal | 20% |
| Carbohydrates | 20.5g | 7% |
| Protein | 43.5g | 87% |
| Fat | 12.3g | 19% |
| Saturated Fat | 4.9g | 25% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 128.6mg | 43% |
| Sodium | 280.2mg | 12% |
| Potassium | 689.9mg | 15% |
| Fiber | 1.6g | 6% |
| Sugar | 15.4g | 31% |
| Vitamin A | 44.5IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 48.3mg | 5% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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