Food & dining

Recipe for Moroccan lamb shoulder chops with chickpea, butternut squash, and potato stew

Lamb chops with squash, chickpeas and potatoes.
Lamb chops with squash, chickpeas and potatoes.

Serves 4

Lamb shoulder chops are often passed over for better known and more expensive loin chops. Shoulder chops are a delicious, tender cut with a price that makes cooking lamb affordable. Make the chickpea, butternut squash, and potato stew a day ahead and let the spice-rubbed chops marinate overnight beside it.


Juice of 2 limes
2tablespoons honey
2tablespoons olive oil
1medium onion, chopped
2cloves garlic, chopped
1tablespoon fresh ginger, finely chopped
1teaspoon ground cumin
2cups chicken stock
1pound peeled, seedless
butternut squash, cut into
1-inch dice
½pound baby Yukon Gold
potatoes, halved and cut into wedges
2carrots, cut into 1-inch slices
2tomatoes, chopped
1stick cinnamon
1can (15 ounces) chickpeas, drained
½cup golden raisins
¼cup chopped fresh mint

1. In a bowl, whisk together the lime juice and honey; set aside.


2. In a large saucepan, over medium heat, heat the oil. Cook the onion, stirring often, for 8 minutes or until softened. Add the garlic, ginger, and cumin. Cook 1 minute more. Add the stock, squash, potatoes, carrots, tomatoes, and cinnamon stick. Bring to a boil, lower the heat, and simmer for 25 minutes or until the vegetables are tender.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3. Remove the cinnamon stick, and stir in the chickpeas and raisins. Continue cooking for 5 minutes. Stir in the mint and the honey mixture.


2teaspoons salt
1teaspoon pepper
1teaspoon ground cinnamon
½teaspoon ground allspice
1teaspoon cayenne pepper
4lamb shoulder chops (about
2½ pounds total)
2tablespoons olive oil
2tablespoons chopped fresh mint (for garnish)

1. In a bowl, mix together salt, pepper, cinnamon, allspice, and cayenne.

2. With paper towels, pat the lamb dry. Cut slashes in the curve of the fat side so the chops do not curl up when cooking. Sprinkle both sides with the spice mix.


3. In a skillet large enough to hold the chops in one layer, heat the oil. Add the chops and cook without disturbing for 3 minutes. Turn and continue cooking for 3 minutes more or until the chops are medium rare. Cook 1 minute longer on a side for medium meat.

4. Divide the chickpea mixture among 4 shallow plates. Add a chop to each one and sprinkle with mint. Valerie Ryan