Portuguese · intermediate
Portuguese Citrus And Paprika Braised Lamb Chops
Tender lamb shoulder chops seared golden brown and slow-cooked in a robust garlic, sweet paprika, and orange sauce.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the lamb shoulder chops generously with salt, black pepper, and half of the sweet paprika.
- 02
Heat olive oil in a large skillet over medium-high heat and sear the lamb chops for 3 to 4 minutes per side until deep golden brown. Transfer chops to a plate.
- 03
Reduce heat to medium, add the sliced garlic and whole bay leaves to the skillet pan drippings, and sauté for 1 minute until garlic is fragrant and light golden.
- 04
Stir in the remaining sweet paprika, then pour in the fresh orange juice and halal beef stock, scraping up any browned bits stuck to the bottom of the pan.
- 05
Return the seared lamb chops to the skillet, bring the sauce to a boil, then turn heat to low, cover tightly, and simmer gently for 30 minutes until the meat is tender.
- 06
Uncover the skillet and simmer for 5 extra minutes to reduce the sauce to a glossy gravy, then garnish with fresh parsley and serve warm.
A LITTLE KITCHEN KNOW-HOW
Pan Deglazing and Citrus Braising
Searing meat to create rich caramelized pan residues, then dissolving them with fruit juice and stock to simmer meat until fork-tender.
Notes from the kitchen
- Pat the lamb chops thoroughly dry with paper towels before seasoning to achieve a rich brown crust during searing.
- Use freshly squeezed orange juice for the cleanest balance of natural sweetness and bright acidity.
- Original home-cooking adaptation inspired by Portuguese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.