Recipe Slow cooked lamb and potato with coriander and lemon

[Morning Glory]

Coriander leaves (cilantro) are generally added to dishes at the end of cooking because they tend to lose flavour when cooked. However, if used in generous amounts, including the stalks, coriander leaves can survive slow cooking, particularly with sweet, mild meat such as lamb. In this recipe, the leaves are added in three stages; firstly at the beginning of cooking, secondly towards the end of cooking to temper the flavour and finally as a fresh garnish. I used an 'en papillote' method to cook this but you could use a slow cooker instead.

Ingredients (serves 2)
Large bunch of coriander including stalks, chopped
2 lamb shoulder chops (approx. 300-350g)
2 medium potatoes, cut into wedges
4 fat cloves of garlic (no need to peel)
8 large olives (I used Kalamtai)
6 lemon slices
Juice of one lemon
150ml white wine
Drizzle of olive oil
Small handful of coriander, chopped (to add towards end of cooking)
Coriander leaves and a few fresh lemon slices to garnish

Method

1. Heat the oven to 200C.
2. Place a large sheet of foil on a baking tray or in a baking dish. Scatter half the chopped large bunch of coriander onto the foil (leaving a margin of foil at the edges).
3. Place the lamb chops and potato wedges on top of the coriander and scatter the remaining coriander over the top. Add the garlic, olives and lemon slices and drizzle the lemon juice, wine and olive oil over the top.
4. Place another sheet of foil over the top of the dish, tenting it slightly. Make a parcel (papillote) by crimping together the two layers of foil.
5. Place in the oven and cook for 20 mins. Turn the heat down to 150C and cook for a further 3 hrs.
6. Remove from the oven and carefully peel back the top layer of foil. Scatter the remaining chopped coriander over, replace the foil and cook for a further 20 mins.
7. To serve, garnish with fresh coriander leaves and some fresh lemon slices.

 

[TastyReuben]

What a beautiful dish!

 

[TastyReuben]

2 lamb shoulder chops (approx. 300-350g)

Is that 300-350g each chop or a total for both? I’m not familiar with cooking lamb chops, so if that’s an obvious question, apologies. A single chop at my local grocer’s looks to be just under a pound (more like 400 grams).

 

[rascal]

Is that 300-350g each chop or a total for both? I’m not familiar with cooking lamb chops, so if that’s an obvious question, apologies. A single chop at my local grocer’s looks to be just under a pound (more like 400 grams).

Shoulder chops are bigger than loin chops. I prefer shoulder over loin in casseroles. But that's me. My wife loves loin. And yes the dish looks magnificent.

Russ

 

[badjak]

Lovely looking dish
If only lamb wouldn't be that expensive....

 

[SandwichShortOfAPicnic]

Lovely. Bookmarked.

 

[Morning Glory]

Is that 300-350g each chop or a total for both? I’m not familiar with cooking lamb chops, so if that’s an obvious question, apologies. A single chop at my local grocer’s looks to be just under a pound (more like 400 grams).

Well these were rather small budget chops - 300g for two. So, it wasn't a lot of meat. This recipe can be made with a half shoulder or lamb shanks - simply add a bit more liquid.