I'm still totally digging this cookbook, Spice, and have finally stopped drooling long enough to produce one of its recipes: "Spoon Lamb," alongside a jeweled basmati rice pilaf of my own invention and the previously mentioned roasted chickpeas. While I would love to share with you all the exact steps I took to make this ridiculously delicious braised lamb dish, I fear copyright law infringement and will therefore keep this vague and picture-laden. Please note, the photos are courtesy of Kat Cheng Photography, and they're awesome. Check out Kat's site for other amazing photographs of non-edibles.
Some lamb highlights:
1. The butcher cut the lamb shoulder chops to order, as requested, in 2-inch thick crosswise pieces, with a really scary table saw.
2. After browning the lamb and sprinkling it with fresh ground cumin, I braised it in red wine with some vegetables for 3 hours, totally unattended. Meaning: Ultimate couch-potato time with Dan!
3. The sauce I later made from the strained braising liquid included a never-before-used ingredient: pomegranate molasses. Very tart, and good when counterbalanced with the acidity of lemon juice and the richness of butter.
4. The lamb consumption was accompanied by grateful moans. Always a good sign :)