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The following recipe is reprinted with permission
of Cook's Illustrated
From America’s Test Kitchen
Serves 4
1⁄3 cup stemmed dried figs
4 shoulder lamb chops, about 3⁄4 inch thick,
trimmed of external fat
Salt and ground black pepper
2 tablespoons olive oil
1 small onion, chopped fine
2 small garlic cloves, minced
1 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon cayenne pepper
1 cup canned tomatoes packed in puree, chopped
2 tablespoons honey
2 tablespoons minced fresh parsley leaves
- Place figs and 1⁄3 cup warm water in
bowl and soak for 30 minutes. Drain and reserve water. Cut figs into
quarters and reserve.
- Sprinkle chops with salt and pepper to taste.
- Heat 1 tablespoon of the oil in 12-inch heavy-bottomed
nonreactive skillet over medium-high heat. Cooking in batches if necessary
to avoid overcrowding, add chops; sauté until brown on both
sides, 4 to 5 minutes. Remove from pan; set aside.
- Pour fat from pan; return pan to medium heat,
adding remaining tablespoon of oil. Add onion; sauté until softened,
about 4 minutes. Add garlic and spices; cook until fragrant, about
1 minute longer. Add reserved liquid from soaking figs; simmer until
reduced by half, scraping browned bits from pan bottom with wooden
spoon, 2 to 3 minutes. Stir in tomatoes and honey, then return chops
to pan. Reduce heat to low; cover and simmer until chops are cooked
through but tender, 15 to 20 minutes.
- Transfer chops to each of four plates. Stir
parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes.
Adjust seasonings, spoon portion of sauce over each chop, and serve.
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