LAMB SHOULDER CHOPS WITH ROSEHIP, FIG & GREEN OLIVES

The flavours in this dish are Middle Eastern in nature and lend themselves very well to lamb. The final result is both comforting and quite sophisticated, and is great served with a simple backdrop of couscous.

1/4 cup (60 mL) loose-leaf rosehip tea or 1 rosehip tea bag

3 tbsp (45 mL) olive oil, divided

2 lbs (905 g) lamb shoulder chops

Salt to taste

2 cups (500 mL) coarsely chopped white onion

1/4 tsp (1 mL) red pepper flakes 2 tsp (10 mL) finely chopped garlic

2 tsp (10 mL) tomato paste

1 cup (250 mL) dry red wine

1/2 cup (125 mL) whole pitted green olives (stuffed manzanillas will work)

4 dried figs, quartered

5 cardamom pods, tied into small piece of cheesecloth (optional)

1 Preheat oven to 325°F (163°C).

2 Make rosehip tea using 2 cups (500 mL) boiling water and loose-leaf tea. Let steep for 10 minutes.

3 In a large ovenproof skillet, heat 2 tbsp

(30 mL) olive oil over medium-high heat. Season lamb to taste with salt. Add to skillet and cook until well-browned, about 10 minutes on each side, to build flavour.

4 Remove lamb and set aside; discard oil. Heat remaining oil over medium-high heat and add onion and pepper flakes; cook for 5 minutes. Add garlic and tomato paste. Cook for another 5 minutes or until onion is tender.

5 Add red wine, olives, figs, cardamom, strained tea and lamb back into skillet. If needed, add enough water to come halfway up lamb; it does not need to be fully immersed.

6 Bring to a boil over high heat, cover and place in preheated oven.

7 Cook for 2 hours or until lamb is very tender, checking occasionally to make sure liquid hasn’t fully reduced. If needed, add 1 cup

(250 mL) water and finish cooking.

8 When lamb is ready, remove cardamom. Check sauce consistency: If sauce is too thin, reduce over medium heat to thicken. If it is too thick, add enough water to loosen and warm through before serving.

Serves 4