Braised Lamb Shawarma

Ingredients

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

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