Braised Lamb Shawarma

Photo by Andrew Purcell
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1-½ cups dry white wine or water
- 1 Tbs. sherry vinegar; more as needed
- 4 bone-in lamb shoulder chops (about 10 oz. each)
- ¼ tsp. granulated sugar; more as needed
- Kosher salt and freshly ground black pepper
- 1 large carrot, cut into 1-inch-thick rounds
- + 17 more ingredients
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- 1-½ tsp. extra-virgin olive oil
- 6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
- 1 Tbs. vegetable oil; more as needed
- ½ cup whole-milk Greek yogurt
- Kosher salt
- 2 medium cloves garlic, minced
- 1 Tbs. ground cumin
- 2 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1-½ tsp. fresh lemon juice
- 1 medium white onion, peeled and cut into 8 wedges
- 4 medium cloves garlic, smashed and peeled
- 2 cups thinly sliced red cabbage (about ¼ small cabbage)
- ½ cup tahini
- ½ tsp. pomegranate molasses
- 2 Tbs. pomegranate molasses
- 1 oz. (2 Tbs.) unsalted butter
Position a rack in the center of the oven and heat the oven to 350°F. Pat the lamb chops dry. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat. Working in 2 batches, cook the lamb chops, flipping once, until well browned on both sides, about 4 minutes total per batch (add more ...
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