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Greek-Style Braised Lamb

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Submitted by: Werewolfking

 

Lamb shoulder or loin chops are marinated in a lemon-garlic mixture with anise, oregano and sherry, then baked with fennel and other vegetables.
 

Ingredients

  • 6 cloves garlic, chopped fine
  • 2 tsp finely shredded lemon zest
  • Juice of 4 lemons
  • 1 tbsp dried oregano
  • 2 tsp anise seed
  • 1/2 cup dry sherry
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp olive oil
  • 4 lamb shoulder or 8 loin chops
  • 1 fennel bulb, shredded (reserve 2 tbsp fennel fronds for garnish)
  • 1 stalk celery, sliced
  • 2 carrots, sliced
  • 1 red onion, sliced
  • 1 tbsp cornstarch dissolved in 1/4 cup water

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Method

Marinade: Combine first 9 ingredients a medium bowl and stir. Place lamb chops in a 1-gallon zip-top bag; add marinade, seal and refrigerate for 24 hours, turning at least once. Remove lamb and place in a covered roasting pan. Pour marinade over meat. Add vegetables; cover. Roast at 325 degrees for 2 hours. Remove lamb chops to platter. Gravy: Skim fat from pan juices. Place skimmed liquid into a saucepan; add cornstarch slurry. Bring to boil, reduce heat to low, and simmer about 15 minutes. Serve lamb chops and vegetables with gravy, and garnish with fennel fronds.

 

Notes: Marinating lamb removes any "gamey" flavor and makes it more tender.

 

Number of Servings: 4

 

Submitted by: Werewolfking ()

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