Braised Shoulder Lamb Chops with Figs and North African Spices

Published March 1, 1997.

Why this recipe works:

Because shoulder chops are not a tough cut of meat, they didn’t need to cook for a long time for the sake of tenderness. We tried a much shorter braise than usual for our lamb chops—just enough to cook the meat. After just 15 to 20 minutes, the lamb was tender, and the much-anticipated sauce… read more

Because shoulder chops are not a tough cut of meat, they didn’t need to cook for a long time for the sake of tenderness. We tried a much shorter braise than usual for our lamb chops—just enough to cook the meat. After just 15 to 20 minutes, the lamb was tender, and the much-anticipated sauce we made with the deglazing liquid was delicious.

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Serves 4

Because they are generally leaner, round bone chops, also called arm chops, are preferable for this braise. If available, however, lean blade chops also braise nicely.

Ingredients

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