Braised Moroccan lamb chops pair fork-tender shoulder chops with cumin, paprika, coriander, cinnamon, preserved lemon, briny olives, mint, and cilantro. A slow braise turns an economical cut into a fragrant centerpiece.
Prep: 30 min · Cook: 7 hr · Total: 7 hr 30 min
Braised Moroccan Lamb Chops
Ingredients
Instructions
- Pat the lamb dry. Season with 1 teaspoon salt and the pepper, then dust lightly with flour and shake off the excess.
- Heat the olive oil in a large skillet over medium-high heat. Brown the chops in batches for about 3 minutes per side, then transfer to a 6-quart slow cooker.
- Reduce the heat to medium. Add the onion and cook until softened, 5 minutes. Stir in the garlic, cumin, paprika, coriander, cinnamon, and cayenne for 30 seconds.
- Pour in the broth and scrape up the browned bits. Whisk in the honey and bring the mixture to a simmer.
- Pour the sauce and onions over the lamb. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until fork-tender.
- During the final hour, add the preserved lemon and green olives.
- Transfer the chops to a platter. Skim excess fat from the sauce, taste for salt, and stir in most of the mint and cilantro. Spoon the sauce over the lamb and garnish with the remaining herbs.
Estimated per serving: 590 calories · Protein 43 g · Fat 39 g · Carbs 15 g · Fiber 3 g · Sodium 1080 mg
Why This Recipe Works
- Shoulder chops: marbling and connective tissue become succulent during slow cooking.
- Browning: caramelizes the meat and builds a flavorful foundation for the sauce.
- Bloomed spices: brief heat intensifies their fragrance.
- Late lemon and olives: preserve their bright, savory character.
Choosing Lamb Shoulder Chops
Look for chops about 1 inch thick with even marbling. Blade and arm shoulder chops both work. Trim only large exterior pieces of fat because some fat is essential for moisture and flavor.
Helpful Tips
- Brown in batches so the skillet stays hot.
- Rinse preserved lemon rind before slicing to control saltiness.
- Add olives near the end so they keep their texture.
- Skim the sauce before serving for a cleaner finish.
Variations
- Apricot: add ½ cup dried apricots during the final hour.
- Chickpea: add a drained can of chickpeas with the olives.
- Fresh lemon: substitute zest and juice for preserved lemon.
- More heat: add harissa to taste.
Serving Suggestions
Serve over couscous, rice, or creamy polenta with roasted carrots, flatbread, or a cucumber salad. Spoon the aromatic sauce and olives over each chop.
Storage and Reheating
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in the sauce until the lamb is hot throughout.
Frequently Asked Questions
Which lamb chops work best for braising?
Lamb shoulder chops are ideal because their marbling and connective tissue become tender during slow cooking.
Can I use lamb loin chops?
Loin chops are lean and best cooked quickly. They may become dry during a long braise, so shoulder chops are preferred.
What can replace preserved lemon?
Use the zest and juice of one fresh lemon, added during the final hour of cooking.
Are Moroccan lamb chops spicy?
They are warmly spiced, not very hot. Reduce or omit the cayenne for a mild result.
Can I braise the chops in the oven?
Yes. Cover and cook in a Dutch oven at 325°F for about 2½ to 3 hours.
How long do leftovers keep?
Refrigerate lamb and sauce for up to four days or freeze for up to three months.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.