Braised Shoulder Lamb Chops with Figs and Warm Spices

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Appears in Cook's Illustrated March/April 1997

SERVES4

TIME1 hour, plus 30 minutes soaking

WHY THIS RECIPE WORKS

Because shoulder chops are not a tough cut of meat, they didn’t need to cook for a long time for the sake of tenderness. We tried a much shorter braise than usual for our lamb chops—just enough to cook the meat. After just 15 to 20 minutes,...

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