You’ll need lamb shoulder chops again for this great dinner dish, but, unlike the thin chops for skillet cooking, the right ones for roasting won’t be in the meat case. Don’t just pick up a package of thick-looking chops: ask the butcher to cut lamb shoulder chops expressly for you, each one 2 1/2 inches thick (or as close to that as possible). If he or she looks surprised, it’s because she’s never cut them that thick before. The chop size is unusual, but the meat is exactly the same as everyday thin chops—so make sure she gives you the same price! Thick chops are treated here like roasts, following my covered/uncovered roasting procedure. To shorten the roasting time, I divide each chop into two pieces. Still, the meat needs 90 minutes or more in the oven, typical of the long cooking all shoulder cuts need, to melt the connective tissue and fat, to extract the flavor of bones, and to soften the meat fibers. Bigger pork and beef shoulders will take twice as long as these lamb chops.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.