Roasted Lamb Chops with Orange Pan Sauce and Middle Eastern Spices

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After drooling on the recipes on the bread cookbook (where I got the bagel recipe), I decided to borrow another cookbook. This recipe is from The New Best Recipe book.  I’ve tried 3 recipes from this book and very surprised how everything is just spot on.  I made this lamb chop for our anniversary dinner instead of eating out.  I’m not good on cooking meat. Most of the time I’m over cooking them.  But this time, the lamb was so tender and juicy.  The sauce was great and kid friendly too (I skipped the cayenne pepper) since no alcohol involved. As much as I hate typing, I thought this recipe is a keeper.

To Roast Lamb:

2 racks of Lamb

2 tablespoon vegetable oil

1.       Adjust an oven rack to the lower-middle position, place shallow roasting pan or rimmed baking sheet on the oven rack, and heat the oven to 425’F

2.       Season the lamb generously with salt and pepper to taste. Heat the oil in a heavy-bottomed skillet over high heat until shimmering. Place the racks of lamb in the skillet, meat-side down in the center of the pan, with the ribs facing outward. Cook until well browned and a nice crust has formed on the surface, about 4 minutes. Using tongs, stand the racks up in the skillet, leaning them against each other to brown bottoms; cook until the bottom have browned about 2 minutes longer.

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3.       Transfer the lamb to the preheated roasting pan. Roast until an instant read thermometer inserted into the center of each rack registers about 125’F for medium-rare or 130’F for medium, 12 to 15 minutes, depending on the size of the rack.

To Make the Sauce:

2 medium shallots, minced

1 teaspoon ground cumin

¼ teaspoon ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1/8 teaspoon cayenne pepper

2 teaspoons sugar

3 tablespoons red wine vinegar

¼ cup juice from 1 medium orange

11/2 cups low-sodium chicken broth

1 tablespoon minced fresh cilantro leaves

Salt

1.       Prepare the lamb as directed.

2.       After transferring the browned lamb to the roasting pan, pour off all but 1 1/2 tablespoon of the fat from the skillet. Add the shallots and place the skillet over medium heat. Sauté the shallots until softened about 1 minute. Stir in the cumin, black pepper, cinnamon, cardamom, cayenne, and sugar; cook until fragrant, about 1 minute. Stir in vinegar, scrapping up the browned bits on the pan bottom. Add the orange juice, increase the heat to medium-high, and simmer until very thick and syrupy, about 2 minutes. Add the chicken broth and simmer until slightly thickened and reduced to about ¾ cup, 8-10 minutes. Off the heat, stir in the cilantro and season with salt to taste.

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When I tasted the sauce I thought it was bland. But once drizzled on the lamb it didn’t over power the flavor of the lamb but actually complimented it. My husband said this is the best lamb he ever eaten. My little boy loves this lamb. It was an easy and satisfying dinner.

“There is no more lovely, friendly and charming relationship, communion or company than a good marriage.”
~Martin Luther 

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2 thoughts on “Roasted Lamb Chops with Orange Pan Sauce and Middle Eastern Spices

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