The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix.
However, by the time I cooked the stew, and kept it overnight in the fridge to enhanced its flavors, the weather changed again to hot, and by then the idea of serving a lamb stew, even a fairly light one as it was, was not too appealing, and definitely less so with any heavy side dishes, such as potatoes or rice.
Instead of the above, I decided to serve the stew warm, as a tasty sandwich filler, as shown here. The crusty fresh baguette was first filled with the smothered eggplants, tomatoes and onions, and topped with a warm piece of braised lamb meat. Served with a fresh green salad on the side, it was a very satisfying summer lunch. Try it and enjoy.
Prep time: 20 minutes
Cooking time: 30 minutes
Braising time: 2 hours
1 large onion, cut into medium cubes
2 Tbs olive oil
1 Tbs salt
1 tsp freshly ground four peppers mix
2 medium eggplants, skin on, cut into medium cubes
1.1 lbs (500 grams) lamb shoulder chops
2 large ripe tomatoes, skin on, cut into medium cubes
1 bunch parsley stems removed, roughly chopped
1 cup beef or vegetable stock
½ cup fruity white wine
2 tsp honey
Fresh crusty baguette
- In a wide pot, mix the onion, 1 Tbs olive oil and some of the salt and pepper. Place over medium-high heat and sauté for 1-2 minutes, until the onion softens. Add the eggplants, mix and sauté for 2-3 minutes, mixing gently.
- Using a spatula, move the onion-eggplant mix to one side of the pot. Add the remaining 1 Tbs olive oil to the empty side, and add the lamb. Season with more of the salt and pepper, and fry on both sides, until it starts to brown.
- Add the tomatoes, parsley, stock, wine and honey. Mix gently, cover the pot and bring to a boil. Lower the heat to medium and cook for 20 minutes. Taste and adjust seasoning.
- Preheat the oven to 350F (175C). Place the covered pot in the oven and braise for 30 minutes. Lower the oven temperature to 200F (95C). Braise for 1½ hours. Uncover the pot and braise for 30 minutes longer. The stew is ready to be served at this point, but will taste better after a night in the fridge. Reheat gently and serve warm, as is, or as a sandwich, as shown in the photos.