THE MARBLESPOON COOKBOOK
MEAT| FREEZES WELL | YIELDS 6–8 SERVINGS
The aroma of this dish is out of this world. The flavors in the sauce really enhance the tender lamb, taking it to the next level. It’s a perfect main for a yom tov dinner.
2–3 lbs lamb shoulder chops or lamb riblets
kosher salt and black pepper, to taste
3 Tbsp extra-virgin olive oil
1 head garlic, minced
2 cups chicken broth
¾ cup pure maple syrup
½ cup orange juice
½ cup dark brown sugar, packed
½ cup malt vinegar
peel of 1 orange, julienned
3 sprigs rosemary
1. Preheat oven to 350 degrees.
2. Season ribs with kosher salt and pepper to taste. Heat olive oil in a cast iron skillet over medium-high heat. Sear lamb chops on both sides until nicely browned, about 3 minutes per side. Arrange in a roasting pan in a single layer.
3. Discard excess oil from skillet and lower heat to medium. Add garlic and sauté until fragrant. Add chicken broth, maple syrup, orange juice, brown sugar, malt vinegar, orange peel, and rosemary. Mix well and bring to boil.
4. Pour sauce over the lamb, cover pan tightly, and bake for 2 hours. Uncover, raise heat to 400 degrees, and roast for 15 minutes.