Roasted Lamb Shoulder Chops
 
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 People
Ingredients
  • Lamb shoulder chops- 4 pieces
To make the marinade
  • Garlic- 3 cloves
  • Rosemary- 1 sprig
  • Thyme- 1 sprig
  • Whole black Pepper corns- 2 tsp
  • Ground cumin 1 tsp
  • Light Olive oil- 3 tbsp
  • Lemon juice-1 tbsp
  • Salt- a few pinches
For making the gravy
  • Chicken stock or beef stock- 1 cup
  • Cornstarch- 1 tbsp dissolved in 2 tbsp water
  • Freshly ground pepper- ΒΌ tsp
Other ingredients
  • Light Olive oil- 2 tbsp
  • Freshly ground pepper- to garnish over roasted lamb
Instructions
  1. Preheat the oven to 400 F.
  2. In a food processor, coarsely grind all the ingredients mentioned 'to make the marinade'.
  3. Spread a few pinches of salt on all the lamb chops.
  4. Spread the marinade over the lamb shoulder chops and refrigerate for 2 hrs.
  5. Place an oven safe skillet or cast iron skillet over medium heat, add 2 tbsp olive oil.
  6. Place the marinated lamb chops on the skillet and cook for 3 minutes.
  7. Flip it over and cook for another 3 more minutes.
  8. Take the skillet off the stove and place it in the preheated oven and roast for first 20 minutes.
  9. (Wear gloves) After 10 minutes, flip the chops over and roast for another 10 more minutes.
  10. Take the skillet from the oven and place it over high heat on the stove.
  11. Sprinkle freshly ground pepper over the roasted lamb chops and cook for 2 to 3 minutes over high heat. Do not let the liquid in the skillet dry out completely.
  12. Transfer the chops to a plate.
  13. Into the liquid in the skillet, add 1 cup chicken stock or beef stock, combine well to the liquid.
  14. Combine 1 tbsp cornstarch in 2 tbsp water and add to the skillet.
  15. Add freshly ground pepper and salt if needed.
  16. Combine well and let the gravy thicken.
  17. Take the skillet off the stove.
  18. I served the lamb chops with Mushroom risotto and salad. You could also serve with rice pilaf, roasted veggies, mashed potatoes, etc.
  19. On a plate, place risotto on the centre of the plate. Place roasted lamb chops over the risotto and pour the gravy over the chops. Serve while it's warm.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/roasted-peppercorn-lamb-shoulder-chops/