30
Aug
13

Lamb shoulder chops

Wow I haven’t posted in a while , is it sheer laziness or just uninteresting recipes, who knows, possibly the the summer weather has made cooking less attractive or the fact that I have not documented my cooking as it may be a repeat of previous recipes. That’s until lamb entered the picture

One of my favorite cuts of meat is the lamb shoulder chops. I don’t have these that often so they are a treat. Aside from the more famous lamb chop, the shoulder cut has a more interesting composition and flavor. It is not entirely meat, but some stratified fat included. Excellent for broiling, grilling and stewing in a sauce. Broiling was the way to go.

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On the bottom of a broiler pan, actually one from the toaster oven, add some sliced veggies, onions of course and I happen to have some orange sweet peppers. drizzle with olive oil.

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Broil them till they are about halfway to your liking.

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add the broiler rack and place the shoulder chop on top, you get the idea ! the juices from the chops will drip on the veggies underneath. of course the chop is salted and peppered.

Now place under the flaming broiler….

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broil and flip the chop, Mine’s slightly medium rare…. note the caramelizing of the veggies. yes a few are blackened, i don’t mind.

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Plate up, fellow WordPress people ! A side of barley with veggies completes this meal. The lamb flavor was very mild in this particular cut, as far as taste, could be close to a beef rib. Very tender, not the least bit tough.

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Served with double wide fresh made noodles and tomato, green pepper,and onion sauce.

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