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

    Lamb chops with squash, chickpeas and potatoes.
    FOOD STYLING/SHERYL JULIAN AND VALERIE RYAN; PHOTOS BY DINA RUDICK/GLOBE STAFF
    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.

    STEW

    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.

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    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.

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    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.

    LAMB

    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.

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    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