Served with the cooking juices for dipping, they make for a hearty, satisfying meal! My favorite meat is beef, but I enjoy lamb and cook it often. I enjoy making recipes such as lamb steak, lamb ribs, and lamb shanks. These chops are one of the lamb recipes I enjoy most. They are flavorful and melt-in-your-mouth tender. They are also easy to make, and the leftovers are just as good as the freshly cooked chops.
Ingredients
Instructions
Recipe Card
Bone-in lamb shoulder chops: I use six large chops. Their total weight, when raw, should be about 4 pounds. To season: Kosher salt, black pepper, garlic powder, ground cumin, and dried rosemary. I prefer garlic powder to fresh minced garlic in this recipe. It coats the chops more evenly. If you like spicy food, add a pinch of cayenne, ¼ teaspoon of red pepper flakes, or ½ teaspoon of chili powder. This makes them ideal for your slow cooker. You can’t quickly pan-fry or grill them. They really do need to be cooked low and slow. The reward for your patience: Intensely flavorful, delightfully fatty, melt-in-your-mouth meat. The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps: In a small bowl, combine the kosher salt, black pepper, garlic powder, cumin, and dried rosemary. This is what the chops look like when they’re fully cooked. As you can see, at this point, they need to be browned: Briefly broil the chops to brown and crisp up the fat for 1-2 minutes. Keep an eye on them so they don’t burn. Transfer the chops to dinner plates. Serve them, if desired, with small bowls of the strained cooking juices for dipping. The meat will release liquids as it cooks, and too much liquid in the pan could result in boiled rather than braised meat.
Roasted asparagus Boiled green beans Mashed cauliflower Cauliflower rice Sweet potato patties Roasted garlic cloves Spinach fritters Green beans with bacon
