My Version of a Family Favorite
Lamb chops have always been one of my favorite meals. When I was growing up, it was a treat to have these for dinner, and it was one of my dad's favorite meals. He always had to have a mint sauce to go along with it—but personally, I'm not a big fan of this sauce.
I prefer to use lamb shoulder chops rather than the regular lamb chops for two reasons. First, the shoulder chops are usually less expensive; and second, you get more meat per chop. This recipe I am sharing here, however, can be used for either type of chop.
In this recipe, we will first marinate the chops and then cook them under the broiler in the oven.
Menu for a Complete Dinner
- Broiled lamb shoulder chops
- Roasted sweet potatoes
- Arugula salad
Cook Time (Including Marinating Time)
|Prep time||Cook time||Ready in||Yields|
1 hour 16 min
1 hour 31 min
6 servings (2 chops per serving)
Cooking Chart for Lamb
|Doneness Level||Fahrenheit Temperature|
140° to 150°
165° and above
- 13 shoulder lamb chops (use fewer if you don't need this many)
- 6 garlic cloves, grated into a puree
- 4 tablespoons extra virgin olive oil
- 1 tablespoon chopped shallots
- Fresh ground pepper
- Making the lamb marinade: Grate the garlic cloves into a puree. In a small bowl, combine the garlic puree with extra virgin olive oil, chopped shallots, and fresh ground pepper. Whisk all the ingredients together really well.
- Place the lamb shoulder or lamb chops in a marinating dish and coat both sides of the lamb chops with the marinade. I used a teaspoon to apply the marinade and then with the back of the teaspoon rubbed the marinade into the meat really well.
- Cover and refrigerate for at least an hour.
- Heat oven to broil with the rack on the second level away from the broiler.
- Broil for about 8 minutes and turn over and continue to broil for another 8 minutes, or until the internal meat is 160°F.
Steamed Asparagus Recipe
- Clean and prepare fresh asparagus spears.
- Place a pot with a steamer basket on the stove with at least an inch of water in the bottom and bring it to a boil.
- Place the asparagus into the basket and cook for 5 to 10 minutes.
- While this is cooking chop 1 garlic clove and mix it into 1 teaspoon of butter. Set aside.
- Remove the asparagus from the steamer basket and put it back into the pot.
- Add the garlic butter and toss. Cover and let sit until ready to serve.
- 4 to 6 cups arugula
- 1 medium tomato chopped, or grape or cherry tomatoes
- 4 to 6 thin slices sweet onion
- 1/4 cup sunflower seeds (I used unsalted)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or white vinegar)
- 1 teaspoon lemon juice
- Pinch sea salt
- Fresh ground pepper
- Make the dressing: In a small bowl, combine all dressing ingredients and whisk well. Set aside while preparing the salad.
- In a salad bowl, combine the arugula, tomato, and onion.
- Toss with the salad dressing.
- Sprinkle with the sunflower seeds.
- Serve and enjoy.
Do you like lamb?
© 2013 Susan Zutautas