- 4 10 ounce lamb shoulder chops
- 1 tablespoon ground cumin
- 1 large carrot, peeled and sliced into thick pieces on the bias
- 1 white onion, peeled and cut into quarters
- 2 cups red wine
- 4 cloves garlic, peeled, split and smashed
- 2 tablespoons pomegranate molasses
- squeeze of lemon
- salt & pepper
- 1 tablespoon neutral oil for cooking (like canola)
- 4 tablespoons butter
- On the stove heat a skillet until hot. Add a tablespoon of cooking oil.
- Place two shoulder chops in the pan and brown on both sides. Keep the heat medium to hot. Don't be afraid to brown the meat well. Season with salt and pepper. Place chops in a roasting pan and repeat the browning process with the other two chops.
- Add some of the wine to the browning pan to deglaze the sugars stuck to the bottom of the pan. Strain through a strainer over the meat. Sprinkle the cumin over lamb chops.
- Add the garlic, carrot, any wine left and onion to the pan and fill with enough water to come half way up the chops. Cover with two layers of foil and braise in a preheated 350 degree oven for about 1 1/2 to 2 hours, until the meat nearly falls apart with the poke of a fork.
- Remove lamb chops from the pan and strain the braising juices into a bowl. Refrigerate the juices until the fat rises to the surface. Skim away the fat and place juices in a saucepan. Boil until it has reduced by half.
- Stir the pomegranate molasses and butter into the sauce. Re-season and add the lemon juice. Trim lamb chops of any excess fat and warm in the finished sauce. Serve with a spoon!