Recipe: Slow braised lamb chops

This dish makes a great mid-week supper, or an easy, one-pot Sunday lunch. It’s perfect for autumn, when root vegetables are sweet and tender, but is lighter than a stew or a casserole, which call for piles of creamy mash. Buy lamb sirloin (solomillo), as opposed to loin (lomo) chops. They are not quite so tender, but cheaper and perfect for this dish.

INGREDIENTS

  • 6 large, thick-cut lamb sirloin chops, trimmed of excess fat
  • 2 large onions, halved and cut into half-moon slices
  • 2 bulbs garlic, separated and peeled
  • 6 potatoes, roughly chopped
  • 6 carrots, roughly chopped
  • 6 small turnips, roughly chopped
  • 1 large glass medium-sweet sherry or white port
  • 1 large glass water
  • 2-3 sprigs sage
  • 2-3 sprigs rosemary
  • 3 lemons, cut in halves
  • Salt and pepper
  • Olive oil
  • Handful parsley

METHOD 

1. Season the lamb well with salt and pepper, then pan fry over a medium heat until golden.

2. Remove from the pan and add the onions and garlic (their juices will help to deglaze the pan).

3. Cook until they start to turn soft and golden, then add the rest of the vegetables.

4. Mix well, then add the sherry and  water and give everything a good stir.

5. Place the rosemary and sage on top, along with the lemon halves—do not stir—the point is that the herbs and citrus will gently infuse the dish rather than collapse into it.

6. Bring to a boil, then turn down to a simmer and leave for approx 1 hour, checking now and then to make sure it has not dried out. Add more sherry, water or both if necessary.

7. When the hour is over, carefully remove the herbs (there is nothing worse than a load of rosemary needles in your mouth).

8. Serve each portion with a scattering of parsley and half a lemon that can be squeezed over the top of the meat and vegetables.

9. Like most stew-type dishes, this will taste even better the next day. It even freezes well for a couple of months.

IN SEASON

What to watch out for this month at the market: Oranges, lemons, pomegranates, game birds and lamb.

Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.