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Braised Lamb with Radishes and Mint

Braised Lamb with Radishes and Mint

Name: Braised Lamb with Radishes and Mint
Prep time: 10 min
Cook time: 3 h 33 min
Total time: 3 h 43 min
Yield: 4 servings
Ingredients: 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 teaspoon paprika; ¼ teaspoon cayenne pepper; 4 (10 ounce) lamb shoulder chops; 1 tablespoon olive oil; ⅓ cup sherry vinegar; 2 tablespoons white sugar; 4 oil-packed anchovy fillets; 1 ½ cups low-sodium chicken broth; 2 teaspoons minced fresh rosemary; ¼ teaspoon ground cinnamon; 2 bunches breakfast radishes, rinsed and trimmed; 5 fresh mint leaves, finely sliced; 1 tablespoon cold butter

Rating: 4.44 stars

18 Ratings
11 Reviews
4 Photos

In this Basque-inspired braised lamb shoulder, the radishes that are cooked with the lamb absorb the other flavors in the dish. I really hope you give this strange, but exciting braised lamb dish a try soon.

By Chef John

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Recipe Summary

prep:

10 mins

cook:

3 hrs 33 mins

total:

3 hrs 43 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

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Step 2

Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
Step 3

Heat oil in large oven-proof skillet over high heat. Brown lamb well on both sides, 3 or 4 minutes per side. Remove chops from pan; reduce heat to low. Add vinegar, sugar, and anchovies. Cook and stir, breaking up anchovies. Turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. Stir in chicken broth. Raise heat to high. Add rosemary and cinnamon; bring to a simmer. Transfer browned lamb chops to pan and place radishes among the chops. Cover.
Step 4

Place skillet in preheated oven. Roast slowly for 1 1/2 hours; turn chops. Continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. Turn chops again.
Step 5

Raise oven temperature to 425 degrees F (220 degrees C). Remove cover from skillet. Roast until meat is falling off the bone and fork tender, 15 to 20 minutes. Remove skillet from oven.
Step 6

Transfer lamb and radishes to serving platter. Place pan on stove over medium-high heat. Bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. Remove from heat. Add sliced mint and butter. Keep stirring until butter melts. Spoon sauce over lamb and radishes.

Nutrition Facts

Per Serving:

530 calories; protein 39.4g; carbohydrates 9.1g; fat 36.2g; cholesterol 157.6mg; sodium 1759.3mg. Full Nutrition

Reviews (11)

Most helpful positive review

James

04/12/2017

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

Helpful

(3)

18 Ratings

5 star values: 13
4 star values: 3
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

James

04/12/2017

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

Helpful

(3)

JS L8LY

01/09/2017

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! Read More

Helpful

(2)

KCJenny

07/16/2018

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! Read More

Helpful

(2)

Renate

07/24/2017

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

Helpful

(1)

ezwheele

04/06/2018

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! Read More

Helpful

(1)

VALENE

06/15/2020

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. Read More

KevinJ

12/10/2019

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. Read More

kurt white

10/25/2015

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. Read More

Janet

05/27/2016

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! Read More

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All Reviews for Braised Lamb with Radishes and Mint

- of Reviews

Braised Lamb with Radishes and Mint

Servings Per Recipe: 4
Calories: 529.8

% Daily Value *

protein: 79 %

carbohydrates: 3 %

dietary fiber: 5 %

sugars:

fat: 56 %

saturated fat: 73 %

cholesterol: 53 %

vitamin a iu: 9 %

niacin equivalents: 123 %

vitamin b6: 13 %

vitamin c: 12 %

folate: 9 %

calcium: 6 %

iron: 21 %

magnesium: 15 %

potassium: 14 %

sodium: 70 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.