Braised blade chops of lamb with coffee and cream gravy from Falling Off the Bone by Jean Anderson

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Notes about this recipe

  • mcvl on December 22, 2012

    I hope you'll forgive me for recommending my way of doing this recipe, rather than Jean Anderson's. I marinate the lamb for 24 hours in strong, strong brewed decaf coffee, then drain it, dry it, and brown it all over in butter. I add a little cream (actual 100% cream, not "heavy cream" thickened with agar-agar or whatever), small chips of fresh lemon peel, and salt; cover the pan and stove-top braise till the meat is done to my liking (quite rare). Then I add a lot of cream and a tiny bit of maple syrup and cook the sauce down till it's thick on its own, no flour or cornstarch thickening. And then instead of serving it with potatoes or a grain I serve it with wilted bitter greens, escarole for preference. I'm sure Jean Anderson's dish is good, but girls, mine is divine.

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