This Cuban dish of braised beef actually translates as “old clothes” because, according to reports, some diners believed the jumbled, crumbly flesh and vibrant onion and pepper strips resembled ripped, worn-out garments. If you want strong flavors, you’ll adore this dish because the seasoning isn’t done in a subtle way. Delicious when paired with rice, beans, and plantain chips. Added cilantro is garnish.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 chops |
Ingredients
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon garlic powder
- 2 teaspoons ground black pepper
- 12 lamb chops
- ½ cup olive oil
- 1 medium onion, chopped
- leaves from 1 celery stalk, chopped
- 2 tablespoons salt
- 1 cup water, or as needed
- 2 tablespoons chopped fresh parsley
Instructions
- Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
- Heat olive oil in a large, deep frying pan over medium-high heat.
- Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
- Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
- Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 5 g |
| Sodium | 1199 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Such a delicious simple recipe! Thank you for sharing!