Lamb chops and radish recipe

For the continuation of seasonal eating tips: lamb chops stewed with radish and served on potatoes and celeriac. It was successfully tested in the farm kitchen this week!

This is also a great way to do batch cooking. Make more than you need and then freeze delicious and lovingly-prepared portions for later use.

Cole Burkhart, one of our student farmers, found this recipe on foodwishes.com and put it together for the farm dinner. It got rave reviews! I was also really impressed with Chef John at Food Wishes! He is new to me and I recommend checking out his clear and clever video and other recipes.

"I used two large lamb shoulder roasts, sliced into 2-inch chops across the grain," he said. "We didn’t have anchovies, so I used tamari to get that saltiness and umami in the braise."

He served the meat over smashed celeriac and potatoes, with a kale salad on the side.

Notice that this recipe assumes you purchase shoulder chops, which we don't sell. Simply thaw the should roast and then slice across the grain so that each piece has various sections of muscle.

Cole fed 12 people with 7 pounds of lamb roast.

Braised Lamb with Radishes and Mint

Makes 4 Portions:

4  lamb shoulder chops (10-12 ounces each)

1 tablespoon kosher salt (or about 2 tsp of table salt)

1 teaspoon black  pepper

1 teaspoon paprika

1/4 tsp cayenne

1 tbsp olive oil

1/3 cup sherry vinegar

2 tablespoons sugar

4 oil-packed anchovy fillets

1 1/2 cups low-sodium or no sodium chicken broth (the anchovies and spice rub on the lamb usually provide enough salt, plus you can add at the end after sauce is reduced)

1/4 tsp cinnamon

2 bunches breakfast radishes, trimmed

2 tsp minced fresh rosemary

5 or 6 fresh mint leaves finely sliced

1 tbsp cold butter

- Braise at 275 F. for about 3 hour , or until meat is just barely tender, then finish at 425 F. to brown. Serve with de-fatted and reduced sauce.