Braised Lamb with Radishes and Mint (and Anchovies, but Don’t Tell Anyone)

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I had a fantastic appetizer recently featuring lamb belly, radishes, anchovies, and mint, which inspired today’s post. It sounded amazing, but I’d only glanced at the description, so when it came, I was more than a little surprised to see the radishes were fully cooked.

 
 
 
Makes 4 Portions:
4  lamb shoulder chops (10-12 ounces each)
1 tablespoon kosher salt (or about 2 tsp of table salt)
1 teaspoon black  pepper
1 teaspoon paprika
1/4 tsp cayenne
1 tbsp olive oil
1/3 cup sherry vinegar
2 tablespoons sugar
4 oil-packed anchovy fillets
1 1/2 cups low-sodium or no sodium chicken broth (the anchovies and spice rub on the lamb usually provide enough salt, plus you can add at the end after sauce is reduced)
1/4 tsp cinnamon
2 bunches breakfast radishes, trimmed
2 tsp minced fresh rosemary
5 or 6 fresh mint leaves finely sliced
1 tbsp cold butter
 
– Braise at 275 F. for about 3 hour , or until meat is just barely tender, then finish at 425 F. to brown. Serve with de-fatted and reduced sauce.

Sumber https://foodwishes.blogspot.com/

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