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Spicy Lamb Shoulder Chops

From our Late winter 2012 Roots & Sprouts newsletter (pdf)

Local fresh lamb season is around the corner. If you are a lucky participant in a meat CSA, you may find lamb in your March share.

This recipe comes to us from The Farm School in Athol, MA—one of our vendors at the Belmont Farmers’ Market. Cooking these chops will fill your kitchen and home with delicious aromas. Enjoy!

Ingredients
6	lamb shoulder chops
1/2 t	freshly ground cardamom
1/2 t	freshly ground cinnamon
1/2 t	cayenne pepper
1 t	coarse salt
2 T	olive oil
2	medium onions, cut into 1/4-inch wedges
2/3 c	dried apricots
1	tart apple, thickly sliced

Mix the spices and salt and rub into both sides of the chops. Let the meat come to room temperature.

Heat the oil over medium heat, then sear the chops for 2–3 minutes per side and remove.

Add the onion wedges, apricots, and apple. Add a cup of water, and cook over medium heat, stirring constantly for 1 minute.

Place the chops on top of the onion-fruit sauce, then cover and simmer over low heat for 2 hours until the chops are fork tender.

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