Lamb Braised With Clams
serves 4
This is a surprising but delicious way to use leftover clams. If you don't have pesto on hand, whip up a batch -- it freezes well -- or just chop 1/4 cup of basil leaves and a clove of garlic and mix together with 1 tablespoon of olive oil.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 cup low-sodium broth (chicken or vegetable)
1/4 cup white wine
1 pinch red pepper flakes
1 teaspoon lemon juice
12 littleneck clams, cleaned
4 shoulder lamb chops
1/3 cup flour, seasoned with salt and pepper to taste
2 tablespoons olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 medium tomato, sliced
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons pesto
prep: 15 minutes
total: 1 hour
medium saucepan (with lid)
slotted spoon
large skillet
platter
1. Combine the broth, white wine, red pepper flakes and lemon juice in a medium saucepan. Bring to a boil. Add the clams and stir briefly. Cover and cook for 4 minutes.
2. Use a slotted spoon to remove any clams that have already opened. Continue to cook until all clams have opened, removing them with a slotted spoon as soon as they have. Set clams aside and save the broth.
3. Coat the lamb with the seasoned flour. Heat the olive oil in a large skillet and brown the lamb on both sides. Transfer lamb to a plate and set aside.
4. Add the onion to the pan and cook for 30 seconds, stirring constantly. Add the garlic, tomato, cumin, chili powder and reserved broth, and bring to a simmer. Return the lamb to the liquid in the pan, cover, and simmer for 15 minutes.
5. Transfer lamb to a warm platter. Boil pan juices over high heat for 2 minutes. Pour in the reserved clams and the pesto, and stir for 30 seconds. Pour over lamb and serve.
