Ingredients

The following ingredients have 5 Servings
  • 8 lamb chops (2-inch thick)
  • olive oil
  • 1 large shallot, thinly sliced
  • 1 cup dry white wine
  • 1 bay leaf
  • 1/2 lemon, juice of
  • 2 cups broth (your choice of beef or vegetable broth)
  • Fresh parsley for garnish
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp dried crushed mint (more for garnish)
  • 2 cups cranberries
  • 1/2 cup brown sugar
  • 1/2 tsp fresh chopped rosemary
  • 1 tsp dried crushed mint
  • 1/2 lemon, juice of
  • 1 tsp fresh grated ginger
  • 1 cup water, more if needed
  • 1 tsp harissa paste

Instruction

  • Preheat oven to 350 degrees F.
  • Prepare the spice mix.
  • Spice the lamb chops on all sides generously with the spice mix.
  • In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
  • Remove lamb momentarily from the cooking skillet.
  • In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
  • Add lamb back to skillet and let everything cook together for 10 minutes.
  • Cover skillet and place in a 350 F-heated oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
  • While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
  • Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.