The imagination of George RR Martin as interpreted by The Inn at the Crossroads blog is not always on point... No complaints at all about this one, though. It's such a simple recipe - almost no prep of the ingredients - but such rich flavor between the lamb and sauce. That said, it does almost seem like something's missing. After a couple tries, I think sauteed mushrooms and onions do the trick.
The Recipe
lamb chops or steaks
mushrooms, chopped
1 onion, copped
1 cup cider
2 tsp ground cloves
1/2 tsp cinnamon
4 tbsp honey
butter/olive oil, salt, pepper
Preheat oven to 400. Sprinkle your lamb with salt and pepper, and sear (over pretty high heat) in a dry skillet. Then move to a buttered/oiled baking dish and cook for about 10-15 minutes. Meanwhile, sautee the mushroom and onion in the skillet until softening, then put everything else in and simmer. You want it to reduce down pretty well into a nice gravy. Combine, give thanks to the Old Gods and eat.
Notes
And that's it! A few points. What are cloves? I don't know but they are delicious. The original recipe calls for mead. I have no idea where to get that and was at a loss, until it came to me right there in Morton Williams - cider. Even if it doesn't work out, you have five and a half ciders to comfort yourself with. And if (when) it goes amazingly well, you still have those ciders! The only suitable cuts of lamb they had were shoulder steaks, a bit tough but not expensive, and they still have that great lamb scent, and then taste. Once the lamb's in the oven and the sauce on the stove, you have some good time to work on sides.
Here's the finished product as per Inn at the Crossroads with a tasty fancy-boy sauteed spinach. As you can see, ideally the sauce would be thicker and sit on top of the lamb (instead of sloppily pool in the plate), but it tasted great.
And here's a subsequent iteration with the full gravy. Much less wet, especially over mashed potatoes:
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