Braised Lamb with Radishes and Mint

This dish is perfection. I've made it twice already.

This recipe was amazing! My fiancé exclaimed “It’s so umami!” and devoured his shoulder chop, and even though I don’t usually like lamb too much I really loved this. I made only very slight variations - we didn’t have sherry vinegar so used rice vinegar (as suggested by thestonesoup.com) and we had only one bunch of radishes from the CSA so we used a bunch of CSA carrots in addition. Paired with boiled potatoes, it was such a lovely date night dinner. Regarding the person who made this with PORK and then gave it 4 stars: I really wish people would only post reviews when they have actually made the recipe, with at most only very slight variations. Exchanging one bunch of radishes for carrots, for example, is very different than using a completely different kind of meat. Allrecipes only works if you actually review the recipe as it’s posted!

This is amazing. I used regular radishes because they were in the fridge, and red wine vinegar in place of sherry vinegar. Served it with Chef John's Brussels sprouts and they were a perfect complement. Totally restaurant quality!

I would give this a 10! I followed this recipe to the letter and my family didn't leave a schmekle! Thank you!!

Was very tender, but REALLY rich and fat. I would almost freeze the sauce to get rid of more fat. First time I enjoyed radishes!

This meal is freightenly good! I mean seriously, it's scary. Hands down the best dish I've ever had. Also I used reg. radishes cuz they didn't have the breakfast ones, and they tasted great and looked the same as the video.

I loved this innovative way to use up the radishes that keep coming from my produce box! Very delicious combination, and the cooking time doesn't cause the radishes to break down. Whole, they softened to perfection. I did add onions, and a few other spring vegetables that I wanted to use up. The spice combination is very good. I didn't use the oven, I braised this at different temperatures mimicking the temperatures and times listed here. I also used a different cut of lamb, and it came out fork tender and perfect. I love the fat content and wasn't unhappy about separation. It's lamb! If you are using high quality, grass fed lamb, the ratio of omega-3's make the fats beneficial.

Sauce was the richest ever, and the parsnips were wonderful. My butcher didn't have the required cut, so I used some other cut, and it was clearly far too lean. So try to get the right kind of cut, with lots of fat inside the meat.

Fantastic; even better than expected. The anchovy syrup that forms the base of the braise is kind of a proto-Worcestershire sauce, and while it's a noticeable smell initially by the time you're an hour into the braise all you're smelling is lamb, boosted. Like Chef John says, it just amplifies the flavor of the lamb.

The radishes take on the flavor of the braise, but also have their own sweetness and almost-tartness; the lamb's amazing, but the radishes are kind of slightly-more-amazing in their unexpectedness.

I wound up braising for over three hours, and as a consequence the meat started to disintegrate. But it was still crazy tender, unlike the slow-cooked dishes I've made where the meat paradoxically gets a little hard and dry, even though it's floating in its own juices. Probably owing at least in part to the fat content - I wound up skimming about a half-cup of fat off the top, and I'm someone who's not fat-averse.

This was as fabulous as everyone said it would be - I’ll definitely make it again! The only change, and I think someone else mentioned this, was the amount of fat that came off the lamb chops. This will depend on which chops you use but “spooning” the fat off didn’t help. I’ll use my gravy separater to get most of the fat off. Considering that you add butter at the end, I don’t think it will ruin the mouth feel of the sauce.

This is really more like 4.5 stars. I used 2+ lbs of pork, and used apple cider vinegar, not having sherry vinegar on hand. Also did not have anchovies, and I used regular radishes. While the dish was overall really delicious, it came out a little salty. I will make this again and adjust accordingly. If you have the time, this is a really nice way to cook lamb or pork. And who knew that radishes were so yummy roasted like this!

This was very good - really enjoyed the radishes in it. I usually braise lamb chops but don't sear first or make the reduction before putting it in the oven and I didn't notice a huge difference in flavor with the extra steps. So I will probably combine this with my usual recipe next time.

Instead of anchovies I decided to use capers with a garlic smoked olive oil mixture (allergic to anchovies) for the dressing instead of the Dijon I use the spicy mustard . but everything else I follow to the recipe

Loved this recipe and so did the entire family.