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.


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.


Broil them till they are about halfway to your liking.


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….


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.


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.


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


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August 2013
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