Moroccan spice-rubbed lamb shoulder chops from All About Braising: The Art of Uncomplicated Cooking (page 416) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for lamb stock. You may use the Lamb stock recipe on p. 452. Season lamb shoulder chops 12 to 24 hours before braising.

  • chawkins on October 13, 2022

    Revisited this 10 years later. This time it turned out much better, I marinated with ras el hanout from Kalustyan’s for 23 hours and braised for an hour flipping the chops half way through. Chops were delicious and fall-off-the-bone tender. Should cook this more often. Long marinate is probably key. Had to skim off a lot of fat form the sauce, the chops did give up a lot of fat.

  • rionafaith on December 10, 2017

    p. 416 -- Another winner from this book. I rubbed the chops with the spice mixture the afternoon before, so they marinated for almost 24 hours. They took slightly longer than indicated to cook until falling off the bone, around an hour and a half, but that's all hands-off time so it was fine. Served with a celeriac puree which was a lovely side.

  • JoanN on October 18, 2015

    Made this again, this time with Kleinan's shoulder chops and it was even better than the first time. Chops were thinner, but much less fatty. Cooked for the same amount of time and they were just right. After marinating overnight, quick and easy.

  • chawkins on December 04, 2012

    Very good. Made the spice rub exactly per the recipe but only had time to marinate for about 8 hours and braised for the suggested 1.25 hrs, not as tender as I would like it to be, but we were hungry. Next time I'll use ready mixed Ras-al-hanout to save some time and marinate for 24 hours, that may help tenderize the chops more.

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