Lamb Shoulder Chops
My favorite meat cooked my favorite way.
Lamb is so understated in America. I mean, really, how much chicken and beef can we eat? In many countries in every continent, lamb is a staple meat. It is so good and cooks so well that it is often eaten with the hands because it is that easy to shred or melt off the bone.
Lean, tender, juicy, perfectly marbled with just the right amount of fat….it is a delicacy for me to find great lamb in my supermarkets. In my family, we usually reserved lamb for sacred holidays a.k.a Lamb of God. Actually, meat was so scarce in generations past that lamb was the most precious and therefore it was a sin to eat on any other day of the year. However, as my American generation was raised, we would buy a whole lamb shoulder or a few times we actually invested in those lamb chops with the bone sticking out that costs an arm and a leg. On a few special days (or just when it was on sale), we would bring home “our” version of lamb chops: the shoulder chop. Much cheaper than any other cut of lamb, and perfectly cut already for a single person. It includes everything I love about good meat: bones, fat trimmings, and…well, easy.
To me, there is really only one way to cook lamb no matter what the cut. Sometimes I venture off into different recipes to use different herbs and spices and cooking methods (I’ve never done the mint jelly thing, though), but I always come back to this version. Maybe because I grew up with it or maybe because I haven’t found a method easier than it, but I love it nonetheless.
P.S.: For all those who complain about the smell, I’m sorry you have experienced it that way. Usually it is because it is lacking a major ingredient (olive oil) or it has the wrong combination of herbs, but lamb is very easy to mess up in this country. Hopefully you have the courage to try it again, maybe take a few of my hints, and you’ll finally taste it like the sweet meat that it should be.
Lamb Shoulder Chops
LAMB SHOULDER CHOPS
2 lamb shoulder chops
3 tbsp extra virgin olive oil
garlic salt, to taste
dried rosemary, to taste
salt and pepper, to taste
oven broiler
1. Upon taking the chops out of the packaging, use a steak knife to poke holes on both sides. this is to ensure the oil and herbs can get deep into the meat when cooking.
2. Sprinkle salt, pepper, dried rosemary, and garlic salt on one side. Then, drizzle enough olive oil to just coat and glisten the meat.
3. Flip the chops and do the same to the other side. Let stand for at least a half hour (30 min).
4. Place the meat on a flat cooking sheet. Broiler pans have holes in them to “catch” the fat dripping off, but all that does is take all the juiciness away. These pans may be good for hamburgers, but not for something that has to stay juicy.
5. Place the chops in the broiler and cook 2 – 3 minutes per side at a time, flipping after each interval. It takes attention and patience, but this ensures even cooking on all sides.
6. After you have flipped enough times to see that it is cooked ALMOST to your liking (between 7 – 10 minutes), take out the chops and cover to rest for about 5 – 10 minutes. The rest of the cooking is done while steaming.
7. Serve immediately.
Lamb Shoulder Chops
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