Aleppo Lamb & Potatoes

A robust Middle Eastern Lamb recipe that is perfectly seasoned with paprika and cooked with shallots and mushrooms.  This simple, easy lamb recipe will surely be one of your favorites since it’s simple and quick enough to be a weeknight meal but fancy enough to be a Sunday dinner.

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.  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 shoulder chops and you won’t be disappointed.

Let me know how yours turns out or if you have a special seasoning blend for lamb.

Aleppo Lamb & Potatoes

---

• Author: Tina
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 6
• Method: Braise
• Cuisine: Middle Eastern

Print Recipe

Pin Recipe

Description

A robust Middle Eastern Lamb recipe that is perfectly seasoned with paprika and cooked with shallots and mushrooms.  This simple, easy lamb recipe will surely be one of your favorites since it’s simple and quick enough to be a weeknight meal but fancy enough to be a Sunday dinner.

---

Ingredients

Lamb

6 lamb shoulder chops

1 tsp salt

1/2 tsp black pepper

1 Tbs paprika

1 Tbs cooking oil (sunflower, corn, grapeseed)

1 large shallot, sliced thin

12 oz button mushrooms whole

12 oz pale ale

1 Cup beef bouillon

Creamed Potatoes
4 medium potatoes

1 cup sour cream

1/4 cup butter

salt and pepper

paprika

---

Instructions

Lamb

1. 1. Season chops on both sides with salt, pepper, paprika and marinade for two hours.
   2. Over high heat in a large skillet, add 1 Tbs oil and cook the lamb over high heat, searing both sides.
   3. Add shallots and mushrooms, cook for 2 more minutes, reduce heat to low/medium.
   4. Add pale ale and bouillon, cover and simmer 5 minutes.
   5. Serve with creamed potatoes.

Creamed Potatoes

1. Peel and cube potatoes.
2. Boil until soft, drain.
3. Mash with butter, sour cream and s&p
4. garnish with paprika.

Notes

This lamb dish is great with any type of potato recipe.

Nutrition

• Calories: 480