Wednesday, June 20, 2007

Shoulder Chops w/ Cardamon, Apples & Apricots

Shoulder Chops w/ Cardamon, Apples & Apricots
From the Grassfed Gourmet

(Serves I triple :) My kids LOVE this recipe. I serve with cardamon brown rice and steamed veggie.

Cardamon-Cinnamon Rub (see bottom)

2 Lamb Shoulder or leg chops
2 tbs olive oil
2 onions, cut into 1/4 inch wedges
2/3 cup dried apricots
1 tsp ground ginger
1 tart apple, peeled and thickly sliced
1 cup water
4 tsp honey

Rub Cardamon-Cinnamon mixture into both sides of the lamb chops, and bring the meat to room temp.

Heat the olive oil in a large pot over medium hear. Sear the chops for 2-3 minutes per side & remove. Add the onions, and sauté until translucent, Add the apricots, ginger, apple and water. Cook over medium heat, stirring constantly for 1 min; place the chops on top of the onion-fruit sauce. Cover, and simmer over low heat for 2 hours, until the chops are fork tender.

Turn the heat off, and rest the chops for 5 min. Arrange the chops on plates and top with the onion/fruit sauce, and drizzle each chop with tsp of honey.

Slow cooker version:

After searing the chops, stir together the onions, ginger, water (reduce the amount to 1/2 cup), apple slices, and apricots in a slow-cooker. Place the browned chops on top, and cook on low for 6 hours, or until the meat pulls easily from the bone.

Cardamon-Cinnamon Rub
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp cayenne pepper
1 tsp coarse salt

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