Braised Lamb Shawarma

Braised Lamb Shawarma
Photo by Andrew Purcell

Ingredients

  • ¼ tsp. granulated sugar; more as needed
  • 1 Tbs. vegetable oil; more as needed
  • 1-½ tsp. fresh lemon juice
  • 1 oz. (2 Tbs.) unsalted butter
  • 1-½ tsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ cup tahini
  • + 17 more ingredients
    • 6 9-inch flatbreads, such as yufka, markouk (folded in half), or flour tortillas
    • 2 Tbs. pomegranate molasses
    • 3 Tbs. extra-virgin olive oil
    • 2 Tbs. fresh lemon juice
    • Kosher salt
    • 2 cups thinly sliced red cabbage (about ¼ small cabbage)
    • 4 bone-in lamb shoulder chops (about 10 oz. each)
    • 4 medium cloves garlic, smashed and peeled
    • Kosher salt and freshly ground black pepper
    • 2 medium cloves garlic, minced
    • 1-½ cups dry white wine or water
    • 1 Tbs. ground cumin
    • 1 large carrot, cut into 1-inch-thick rounds
    • 1 Tbs. sherry vinegar; more as needed
    • ½ tsp. pomegranate molasses
    • ½ cup whole-milk Greek yogurt
    • 1 medium white onion, peeled and cut into 8 wedges

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 ...

View full recipe at Fine Cooking

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