ingredients 4 lamb ribs (use any part of the lamb you prefer) 2 tbsp keith Lorren seasoned sea salt 2 tbsp keith Lorren Ethiopian berbere seasoning 3 tbsp oil for searing Season the lamb with the above spices and allow to marinate 2hrs to up to over night I’m a heated skillet with the oil sear the lamb on on both sides until desired doneness I cooked mines 5 minutes per side
Sauce 3 large garlic cloves crushed 5 fresh thyme sprigs 2 tsp keith Lorren Ethiopian berbere spice 3/4 cup heavy cream 2 tbsp butter Salt and pepper to taste In a pot combine all the above except the butter salt and pepper Bring to a simmer 5 minutes until thickened Remove from the heat and season with salt and pepper and butter Mix until butter melts
1 1/2 pounds blade cut lamb chops 1/4 cup golden raisins 2 tbsp ketchup 1 tbsp fresh rosemary or more to taste 2 tbsp finely chopped garlic 1/2 of a large yellow onion chopped 1 whole jalapeno chopped seeds removed 2 slices of fresh ginger 1/4 tsp ground cinnamon 2 cups orange juice 1 cup water 1tbsp butter 1/2 cup chopped red and yellow bell pepper 2tbsp oil to sear the lamb salt and pepper to taste
Season the lamb salt and pepper liberally both sides Sear the lamb in a hot skillet w 2 tbsp vegetable oil about 2 minutes per side for a deep golden brown color Remove the lamb from the skillet Add 1tbsp butter to the skillet and add all the veggies,raisins and spices,salt and pepper to taste saute 10 minutes Add the liquids, bring to a boil then add the lamb back in and simmer on medium low heat 40 last 5 minutes turn the heat to high and allow sauce to reduce and thicken. Turn the stove off, serve the lamb with potato or rice and a veggie and enjoy!