Smoke and spicy aromas wafting through the lanes of ancient Aleppo, welcoming weary tradesmen at the end of the Silk Road. Laden with silk, fine porcelain, bronze, chinese paper, tea, rice, ivory, rhino horns, turtle shells and spices such as cinnamon and ginger. Relieved businessmen found refuge at Aleppo, collapsing to a feast of Aleppo lamb, potatoes and possibly peas. All is good…
Lamb and fish are popular meat items in Syria. Syrian cuisine is a continuation of Ottoman cuisine with influences from Greece, central Asia, Israel, Middle Eastern and Balkan cuisines. It is lighter on the spices than it’s neighbors but full of flavor.
This dish is easy without any special or hard to find ingredients. The flavor and character of the lamb is allowed to shine with just a light touch of seasonings and an ale and onion marinade. Mashed potatoes with sour cream and Paprika make a great pairing to the rich lamb and mushrooms.
The first time I made this dish I tried it with Leg of Lamb since it is quite a bit cheaper. This was a mistake as the meat is too tough for this kind of dish. Be sure to splurge a little on the lamb chops and you won’t be disappointed.
- 6 Lamb Chops
- 1 Shallot chopped
- 1 Tsp paprika
- 12 oz button mushrooms whole
- 12 oz pale ale
- salt and pepper
- 1 Cup beef bouillon
- Mashed Potatoes:
- 4 medium potatoes
- 1 cup sour cream
- 1/4 cup butter
- salt and pepper
- Season chops on both sides with salt, pepper, paprika and marinade for two hours in pale ale, mushrooms and shallots.
- Drain off liquid.
- Add 2 Tbs vegetable oil and heat frying pan on medium/high heat.
- Sear chops on both sides until browned, add the mushrooms and shallots.
- Add bouillon, reduce heat to low/medium, cover for 5 minutes.
- Serve with creamed potatoes.
- Creamed Potatoes:
- Peel and cube potatoes.
- Boil until soft, drain.
- Mash with butter, sour cream and s&p
- garnish with paprika.