Tender Lamb With Herbs: Diary of a Foodie : gourmet.com

Diary of a Foodie

Serves6

ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE

February 2008

2 medium leeks (white and pale-green parts only), halved lengthwise and coarsely chopped
1/2 medium white onion, coarsely chopped
1 medium carrot, sliced
3 garlic cloves
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
6 (1-inch-thick) lamb shoulder chops (about 4 lb total)
2 tablespoons olive oil
1/2 cup firmly packed herb sprigs (preferably licorice mint, thyme, and parsley)

Preheat oven to 275°F with rack in middle.
Wash leeks in a large bowl of water, agitating them, then lift out and drain well.
Combine leeks, onion, carrot, garlic, wine, and broth in a 15- by 10-inch roasting pan. Sprinkle lamb chops with 2 teaspoons salt and arrange on vegetables in roasting pan. Cover pan tightly with foil and cook until lamb is fork-tender (a meat fork should insert easily), about 3 hours.
Remove pan from oven and let lamb stand, uncovered, 30 minutes. Discard any loose bones.
Heat oil in a large heavy skillet over medium-high heat until it shimmers. Gently transfer 3 lamb chops with a spatula to skillet and sear, turning once, 4 minutes total. Transfer chops to plates and brown remaining 3 chops. Scatter fresh herbs over chops.
Strain pan juices from roasting pan through a fine-mesh sieve into a bowl and skim off fat, then drizzle over lamb.

Photograph by Stephanie Foley