Recipe, Spoon Lamb, Ana Sortun, Oleana, Sofra Bakery and Cafe


Recipe from chef Ana Sortun



Spoon Lamb

Recipe courtesy of chef Ana Sortun


Serves 6 to 8


- 4 x 10 oz. lamb shoulder chops

- 1 large carrot, peeled and sliced into thick rings on the bias

- 1 white onion, peeled and cut into 4

- 2 cups red wine or water

- 4 cloves garlic, peeled, split & smashed

- 2 tablespoons pomegranate molasses, available at middle eastern markets

- Squeeze of lemon

- 1 tablespoon ground cumin

- Salt & pepper

- 1/2 stick of butter (optional)


1. Pre-heat oven to 350 degrees.

2. On the stove heat a skillet until hot. 

3. Add a tablespoon of cooking oil, like canola.

4. Place two shoulder chops in the pan and brown on both sides.

5. Keep the heat medium to hot. Don’t be afraid to brown well. 

6. Season with salt and pepper. 

7. Place in a roasting pan and repeat the browning process with the other two chops. 

8. Add some of the wine to the browning pan & deglaze the sugars stuck to the bottom of the pan. 

9. Strain through a strainer over the meat.

10. Sprinkle cumin over lamb chops. 

11. Add the garlic, carrot, any wine left & onion to the pan and fill with enough water to come half way up to the chops. 

12. Cover twice with foil and braise in the oven about 1 1/2  to 2 hours until meat wants to fall apart with the poke of a fork. 

13. Remove lamb chops from the pan & strain the braising juices into a bowl. 

14. Refrigerate until the fat rises to the surface and is skimmable. Skim and place juices in a saucepan. 

15. Boil to reduce by half.

16. Stir in pomegranate molasses and butter. 

17. Re-season and add lemon juice. 

18. Trim lamb chops of any excess fat and warm in the finished sauce.

19. Serve with a spoon!



Spice: Flavors of the Eastern Mediterranean

Purchase at: