Fragrant flavors of Moroccan Braised Lamb Chops for Two with preserved lemons, tomatoes, fragrant rosemary, and a sprinkling of fresh parsley is the perfect date night dish for two.
Moroccan Braised Lamb Chops for Two
|Moroccan Braised Lamb Chops for Two|
2 10-ounce shoulder lamb chops, ¾ to 1 inch thick, trimmed
1 tablespoon olive oil
1 small onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes
2 tablespoons minced fresh parsley
1/2 preserved lemon
Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown chops well on both sides, 3 to 5 minutes per side; transfer to plate. Add onion and cook over medium heat to skillet until softened, about 5 minutes. Stir in garlic and rosemary and sauté about 30 seconds. Stir in tomatoes and their juice, and bring to simmer.
Add chopped preserved lemons. Reduce heat to medium-low, cover, and simmer until chops are fully tender and fork slips easily in and out of meat, 30 to 40 minutes. Transfer chops to serving platter and tent loosely with aluminum foil. Continue to simmer sauce until thickened, 2 to 3 minutes. Stir in parsley. Pour sauce over chops and serve with couscous or rice.
Did you know?
Preserved lemons are a staple in Moroccan cuisine. Typically, the rinds, which become soft in texture and mellow in flavor once preserved are sliced thin or minced before added to a recipe.