Catalan Lamb Chops with Apricots and Sage

By on October 19, 2000

These beautifully seasoned fork tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes and cinnamon. It was inspired by a dish from Spain’s Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.

Catalan Lamb Chops with Apricots and Sage
 
Prep time
Cook time
Total time
 
These beautifully seasoned fork tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes and cinnamon. It was inspired by a dish from Spain’s Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
Author:
Recipe type: Entree
Cuisine: Spanish
Serves: 4
Ingredients
  • 1 tbs extra virgin olive oil ***
  • 4–6 shoulder lamb chops, about ¾˝, fat trimmed, blotted dry flour for dredging salt and freshly ground black pepper
  • 1 large onion, chopped
  • 1 large clove garlic, finely chopped
  • ¾ cup dry Vermouth
  • ¾ oz Glace d'Agneau Gold® (Lamb Stock)*** + 2 cup hot water
  • ¾ cup diced canned tomatoes
  • 6 fresh sage leaves or 1 tsp dried sage leaves + 4 leaves to garnish (optional)
  • 1 large sprig rosemary
  • 1 stick cinnamon
  • 4 oz soft dried apricots, diced + 4 Apricot Halves to
  • Garnish (optional)
Instructions
  1. Preheat oven to 325°F (160°C).
  2. In a large heavy skillet, heat the oil over high heat until very hot. Dredge the chops in flour, patting to remove any excess, then brown them on both sides. Remove to a plate and season with salt and pepper.
  3. Add the onion and sauté until golden brown. Stir in the garlic, then pour in the vermouth, stirring up all browned cooking bits.
  4. Dilute Glace d’Agneau Gold® in water and stir into the skillet. Add the tomatoes, 6 sage leaves, the rosemary, cinnamon and diced apricots.
  5. Return meat to the pan, cover tightly and cook until the meat is almost falling off the bones, about 11/2 hours.
  6. If necessary, boil the sauce on top of the stove to reduce it to the proper consistency. Serve each chop with a generous amount of sauce, garnished with an apricot half and a sage leaf.

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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