Recipe for Moroccan lamb shoulder chops with chickpea, butternut squash, and potato stew

March 4, 2013

1 minute to read

Serves 4

Lamb shoulder chops are often passed over for better known and more expensive loin chops. Shoulder chops are a delicious, tender cut with a price that makes cooking lamb affordable. Make the chickpea, butternut squash, and potato stew a day ahead and let the spice-rubbed chops marinate overnight beside it.

STEW

Juice of 2 limes2tablespoons honey2tablespoons olive oil1medium onion, chopped2cloves garlic, chopped1tablespoon fresh ginger, finely chopped1teaspoon ground cumin2cups chicken stock1pound peeled, seedless butternut squash, cut into 1-inch dice½pound baby Yukon Gold potatoes, halved and cut into wedges2carrots, cut into 1-inch slices2tomatoes, chopped1stick cinnamon 1can (15 ounces) chickpeas, drained ½cup golden raisins¼cup chopped fresh mint

1. In a bowl, whisk together the lime juice and honey; set aside.

2. In a large saucepan, over medium heat, heat the oil. Cook the onion, stirring often, for 8 minutes or until softened. Add the garlic, ginger, and cumin. Cook 1 minute more. Add the stock, squash, potatoes, carrots, tomatoes, and cinnamon stick. Bring to a boil, lower the heat, and simmer for 25 minutes or until the vegetables are tender.

3. Remove the cinnamon stick, and stir in the chickpeas and raisins. Continue cooking for 5 minutes. Stir in the mint and the honey mixture.

LAMB

2teaspoons salt1teaspoon pepper1teaspoon ground cinnamon½teaspoon ground allspice1teaspoon cayenne pepper4lamb shoulder chops (about 2½ pounds total)2tablespoons olive oil2tablespoons chopped fresh mint (for garnish)

1. In a bowl, mix together salt, pepper, cinnamon, allspice, and cayenne.

2. With paper towels, pat the lamb dry. Cut slashes in the curve of the fat side so the chops do not curl up when cooking. Sprinkle both sides with the spice mix.

3. In a skillet large enough to hold the chops in one layer, heat the oil. Add the chops and cook without disturbing for 3 minutes. Turn and continue cooking for 3 minutes more or until the chops are medium rare. Cook 1 minute longer on a side for medium meat.

4. Divide the chickpea mixture among 4 shallow plates. Add a chop to each one and sprinkle with mint. Valerie Ryan