Lamb Chops With Scallions in a Cola Glaze

Tri-City HeraldJanuary 17, 2014 

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Lamb Chops With Scallions in a Cola Glaze. by Bonnie S. Benwick (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)

DEB LINDSEY — The Washington Post

The cover of the Food & Wine section Jan. 22 will feature a seriously intense meatball (for your Super Bowl party). Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

Lamb Chops With Scallions in a Cola Glaze

4 servings

Look for shoulder blade chops; they are bone-in, 1/2-to-3/4-inch thick and meant to be picked up and gnawed on before you’re through with them.

Serve with small potatoes; the ones shown here were parboiled for 5 minutes, drained, drizzled lightly with olive oil, sprinkled with paprika and roasted in a 375-degree oven for 20 minutes — all while the lamb chops were cooking.

Ingredients

2 tablespoons extra-virgin olive oil
8 lamb shoulder chops (about 2 3/4 pounds total; see headnote)
Kosher salt or sea salt
Freshly ground black pepper
6 bunches scallions
1 tablespoon anise seed
1 1/2 cups regular Coca-Cola (a 12-ounce can; do not use Diet Coke or Coke Zero; may substitute Pepsi-Cola)

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the chops lightly on both sides with salt and pepper. Once the oil shimmers, arrange 4 of the chops in the skillet; cook for 3 to 4 minutes, until browned in spots, then turn them over and cook for 3 minutes or just until browned on the second side. Transfer to a platter; the meat will not be cooked through. Repeat with the remaining oil and lamb chops, transferring the chops to the plate as well.

Meanwhile, trim off and discard the root ends and dark-green parts of the scallions, also discarding any loose outer layers. Cut the remaining white and light-green parts crosswise into 1/2-inch pieces.

Add the anise seed to the empty skillet, stirring quickly to dislodge any browned bits; toast the spice for about a minute. Then stir in the cola and scallions, being careful to avoid the rush of steam from the skillet. Cook for about 5 minutes, until the liquid is slightly reduced and the scallions have softened.

Return all of the chops to the skillet, turning and basting so they are well coated. Once most of the liquid has disappeared, the lamb chops should be evenly glazed yet still pink (medium-rare to medium) at the center.

Transfer to a platter, heaping the scallions on top. Pour the pan juices over; serve right away.

Nutrition Per serving: 510 calories, 50 g protein, 18 g carbohydrates, 26 g fat, 8 g saturated fat, 165 mg cholesterol, 180 mg sodium, 3 g dietary fiber, 11 g sugar

From: The Washington Post

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