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Portuguese Citrus And Paprika Braised Lamb Chops

Name: Portuguese Citrus And Paprika Braised Lamb Chops
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1.5 lb Halal lamb shoulder chops, trimmed of excess fat; 2 tbsp Olive oil; 6 cloves Garlic, sliced thinly; 1 tbsp Sweet paprika; 2 whole Bay leaves; 0.5 cup Fresh orange juice, strained; 1 cup Halal beef stock; 0.25 cup Fresh flat-leaf parsley, chopped

Tender lamb shoulder chops seared golden brown and slow-cooked in a robust garlic, sweet paprika, and orange sauce.

Prep: 15 min
Cook: 45 min
Total: 60 min

Technique to learn

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.

Instructions

Step 1: Season the lamb shoulder chops generously with salt, black pepper, and half of the sweet paprika.
Step 2: 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.
Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Cooking tips

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.

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