Braised Lamb with Radishes and Mint

11 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 2
  • 1 Rating Star 1
Read Reviews

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
prep:
10 mins
cook:
3 hrs 33 mins
total:
3 hrs 43 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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:
529.82 calories; 39.38 g protein; 9.08 g carbohydrates; 1.16 g dietary-fiber; 7.48 g sugars; 36.19 g fat; 14.61 g saturated-fat; 157.62 mg cholesterol; 451.81 IU vitamin-a-iu; 16.04 mg niacin-equivalents; 0.2 mg vitamin-b6; 6.92 mg vitamin-c; 34.61 mcg folate; 61.63 mg calcium; 3.68 mg iron; 41.68 mg magnesium; 484.65 mg potassium; 1759.27 mg sodium; 0.1 mg thiamin; 325.73 calories-from-fat; 6 percent-of-calories-from-carbs; 62 percent-of-calories-from-fat; 30 percent-of-calories-from-protein; 25 percent-of-calories-from-sat-fat

Reviews (7)

Read All Reviews

Most helpful positive review

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!
Helpful
(2)

Most helpful critical review

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!
11 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 2
  • 1 Rating Star 1
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!
Helpful
(2)
James
04/12/2017
This dish is perfection. I've made it twice already.
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!!
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!
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.
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!
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!