Friday, May 22, 2015

Braised Lamb with Radishes and Mint (and Anchovies, but Don’t Tell Anyone)

I had a fantastic appetizer recently featuring lamb belly, radishes, anchovies, and mint, which inspired today’s post. It sounded amazing, but I’d only glanced at the description, so when it came, I was more than a little surprised to see the radishes were fully cooked.

This was a new one for me, and I absolutely loved it. Like most root vegetables, radishes don’t have a ton of flavor, but I found them slightly sweet, earthy (duh), and aromatic. Plus, they seemed to have effectively absorbed all the other flavors in the dish.

One thing led to another, and I adapted the approach to create one of the more interesting and delicious things I’ve had in a while. I called it a “flavor bomb” in the video, but “umami bomb” would be more accurate. This was as savory, as savory gets.

Because of all the sweet flavors going on, I decided not to add any sauteed onions or garlic, which is contrary to most braised meat recipes. It probably wouldn’t have hurt anything, and I might try it next time, but to be honest, this came out so perfectly balanced, that I’m a little scared to change anything.

And no, you can't taste the anchovies. That doesn't mean you should tell anyone they're in there, but I did want to mention, in case you're scared. I would like to thank Aatxe for the inspiration, and I really hope you give this strange, but exciting braised lamb dish and try soon. Enjoy!


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.

30 comments:

WenDee said...

Is it rosemary and mint or just Rosemary?? I watched vid and I thought u used both but I didn't see it in the list for shopping. I want to make this tomorrow so I am going shopping for these items!! Just want to find the right items because I want mine to look like yours and more importantly taste.

Chef John said...

Yes, both! I just added, thanks!

Tardigrade said...

What a wonderful recipe.

However, as I am low carb, I will substitute the white sugar for some very caramelised onions

Jef Willemsen said...

"You are the praeses of your Bask inspired braises" :-)

Chef_gidon said...

Is using the shoulder chop crucial or would "more common" cuts of lamb do?
If they would what cut would you recommend?

mustafaart said...
This comment has been removed by the author.
Chef Deb said...

I roast radishes with other root veg all the time. Roasting takes the bite out leaving a sweet-tasting finish

Eric said...

Could we just sautee onions and garlic instead of adding sugar?

Jason Smith said...

Dear CJ;

Now for the obligatory BAD etiquette:

What was your cost on the Lamb? Heading to Wegman's so I'm feeling inspired.

Thanks,

Junior Mints said...

Hi - I am not a big lamb fan (shameful i know) so would you recommend another type of meat i can use?

Steven Kouris said...

Would regular radishes work? I've never seen breakfast radishes at a grocery store here in Alaska. If not, maybe cubed daikon radishes? I think they're pretty mild.

Chris K. said...

For what it's worth, pickled breakfast radishes are DELICIOUS.

Cut up 8 oz. breakfast radishes & a couple big shallots in a coarse julienne. I use a mandoline because I'm a masochist, but you can use a knife if you want.

Pickle 'em in a cup of rice wine vinegar with a tablespoon of salt and 1/2 cup sugar. Add some whole allspice, coriander, and fresh thyme sprigs for aromatic interest.

Refrigerate for 24 hours and they're good to go.

Dora Liu said...

a what mint chef? can you spell it out for me?

Chef John said...

Sorry, I don't remember what the lamb cost! (someone else picks up the tab ;)

Chef John said...

Sorry, cant help with substitutions for sherry vinegar and anchovies! They're critical to this dish.

Chef John said...

Yes, of course you can sauté onions if you want!

Kristi in the Western Reserve said...

Can't wait to try this.......We get a lot of radishes in our CSA box and this is something cooked to use them for.....I also love a salad of thin, thin sliced radishes and thin thin sliced green peppers in thinned sour cream sauce that I learned from one of my husband's cousins in Hungary. But I need more radish ideas!

Lucas Figueiredo said...

my food wish is a lamb burger with lamb cuts grounded in the food processor, i'm sure you'll find the perfect way to do this with mint mayo or something like that. Gonna help you (http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html)

Missed your lamb recipes, thank you chef!

rancholyn said...

I am definitely making this next week. Looking for easy chewable meats since I'm healing from dental surgery. I'm a big fan of roasted radishes so this recipe is right up my alley. Thanks so much...

Steven Kouris said...

Just to let people know, regular radishes work just fine in this recipe. They wind up tasting like mellow-flavored turnips. Also, the sauce that you wind up with after making this dish is the richest sauce I've ever had. Yummy.

Andy Skeptic said...

I used regular radishes and it came out fantastic. Will add to the other several dozen foodwishes go to recipes. CHEF JOHN..... WE NEED A COOKBOOK!

artistique J said...

This looks fantastic, and I'm planning to make it tomorrow, but the only lamb I have available at the moment is 8 small cuts, each about 3.25 ounces. Will this affect oven time?

Walter H said...

Hi Chef, if you did decide to add some onion and garlic, how much of each would you use for this recipe? Thanks.

Walter H said...

Hi Chef, if you did decide to add some onion and garlic, how much of each would you use for this recipe? Thanks.

80sailors said...

THE best thing I've ever eaten...

80sailors said...

regular eadishs work fine...adding mushrooms tomorrow...and some whole shallots have around

the big mattuna said...

Chef - What do you suggest as accompaniments to this dish?

Bookie M said...

I tried this and it was... AMAZING!

Ulitkin said...

Chef John, what would be the best option for a side dish here for you?

Thanks!
Tatiana

Joe Eoj said...

Is Fish Sauce an acceptable sub for Anchovies?