Serves6
- Active Time:30 min
- Start to Finish:4 hr
ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE
February 2008
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2
medium leeks (white and pale-green parts only), halved lengthwise and coarsely chopped
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1/2
medium white onion, coarsely chopped
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1
medium carrot, sliced
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3
garlic cloves
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1/2
cup
dry white wine
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1/2
cup
reduced-sodium chicken broth
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6
(1-inch-thick) lamb shoulder chops (about 4 lb total)
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2
tablespoons
olive oil
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1/2
cup
firmly packed herb sprigs (preferably licorice mint, thyme, and parsley)
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Preheat oven to 275°F with rack in middle.
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Wash leeks in a large bowl of water, agitating them, then lift out and drain well.
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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.
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Remove pan from oven and let lamb stand, uncovered, 30 minutes. Discard any loose bones.
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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.
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Strain pan juices from roasting pan through a fine-mesh sieve into a bowl and skim off fat, then drizzle over lamb.