Braised Lamb With Radishes And Mint Recipe

Name: Braised Lamb With Radishes And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 4 (10 ounce) lamb shoulder chops; 1 tablespoon olive oil; 1/3 cup sherry vinegar; 2 tablespoons white sugar; 4 oil-packed anchovy fillets; 1 1/2 cups low-sodium chicken broth; 2 teaspoons minced fresh rosemary; 1/4 teaspoon ground cinnamon; 2 bunches breakfast radishes, rinsed and trimmed; 5 fresh mint leaves, finely sliced; 1 tablespoon cold butter

Servings: persons

1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
4 (10 ounce) lamb shoulder chops
1 tablespoon olive oil
1/3 cup sherry vinegar
2 tablespoons white sugar
4 oil-packed anchovy fillets
1 1/2 cups low-sodium chicken broth
2 teaspoons minced fresh rosemary
1/4 teaspoon ground cinnamon
2 bunches breakfast radishes, rinsed and trimmed
5 fresh mint leaves, finely sliced
1 tablespoon cold butter

1
Preheat oven to 275 degrees F (135 degrees C).
2
Mix together salt, pepper, paprika, and cayenne pepper. Place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
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.
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.
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.
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.

1425

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and more.

Yes, Braised Lamb With Radishes And Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb With Radishes And Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions