Catalan Lamb Chops With Apricots and Sage
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| Beautifully seasoned, fork-tender shoulder lamb chops. |
Time
prep 0:20
total 2:00
Ingredients
| 6 | shoulder lamb chops, about 3/4 inch thick, fat trimmed, blotted dry | | Salt and freshly ground black pepper | | Flour for coating | | 1 tbsp. | vegetable oil | | 1 | lg. onion, chopped | | 1 | lg. clove garlic, finely chopped | | 3/4 cup | dry vermouth | | 3/4 oz. | Glace d'Agneau Gold® dissolved in 2 cups hot water | | 3/4 cup | diced canned tomatoes | | 6 | fresh sage leaves plus 4 leaves for garnish | | 1 | lg. sprig rosemary | | 1 stick | cinnamon | | 2/3 cup | soft dried apricots, diced, plus 4 apricot halves for garnish |
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Instructions
1. Preheat the oven to 325°. Season the lamb chops with salt and pepper, and coat them with flour, patting to remove any excess. In a large heavy skillet, heat the oil over high heat until very hot, add the chops to the pan, and brown them on both sides. Transfer the chops to a platter and cover them loosely with aluminum foil.
2. Add the chopped onion to the skillet and sauté until it is golden brown. Stir in the garlic, then pour in the vermouth, stirring to scrape all the browned cooking bits from the pan. Add the diluted Glace d'Agneau Gold®, the tomatoes, 6 sage leaves, the rosemary, cinnamon and diced apricots.
3. Return meat to the pan, cover it tightly, and cook until the meat is almost falling off the bones, about 1 1/2 hours. If necessary, remove the chops and boil the sauce on top of the stove to reduce it to the proper consistency. Season the sauce to taste with salt and pepper.
4. Serve each chop with a generous amount of sauce, garnished with an apricot half and a sage leaf.
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