Wishing everyone a joyful and festive holiday season!
Isn’t December just magical? For me, it’s extra special because it’s my birthday month! This year, we’re having a green Christmas with gorgeous weather: no snow yet, and the temperature hasn’t even dipped below zero. We’re definitely enjoying it with no complaints.
The other day, I decided to switch things up for dinner. I don’t cook lamb often since I’m not the biggest fan, but I was getting bored of chicken and wanted to try something different. I picked up some lamb shoulder chops and thought why not?
I marinated them with a fragrant herb blend and roasted them in the oven. The result? Tender, flavorful lamb chops that paired beautifully with creamy mushroom risotto. I have to admit, it turned out so good that I just might start cooking lamb more often.
Preparation pictures
Marinated Lamb shoulder chops
Cooking in the skillet
Making the gravy
- Lamb shoulder chops- 4 pieces
- 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
- Chicken stock or beef stock- 1 cup
- Cornstarch- 1 tbsp dissolved in 2 tbsp water
- Freshly ground pepper- ¼ tsp
- Light Olive oil- 2 tbsp
- Freshly ground pepper- to garnish over roasted lamb
- Preheat the oven to 400 F.
- In a food processor, coarsely grind all the ingredients mentioned 'to make the marinade'.
- Spread a few pinches of salt on all the lamb chops.
- Spread the marinade over the lamb shoulder chops and refrigerate for 2 hrs.
- Place an oven safe skillet or cast iron skillet over medium heat, add 2 tbsp olive oil.
- Place the marinated lamb chops on the skillet and cook for 3 minutes.
- Flip it over and cook for another 3 more minutes.
- Take the skillet off the stove and place it in the preheated oven and roast for first 20 minutes.
- (Wear gloves) After 10 minutes, flip the chops over and roast for another 10 more minutes.
- Take the skillet from the oven and place it over high heat on the stove.
- 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.
- Transfer the chops to a plate.
- Into the liquid in the skillet, add 1 cup chicken stock or beef stock, combine well to the liquid.
- Combine 1 tbsp cornstarch in 2 tbsp water and add to the skillet.
- Add freshly ground pepper and salt if needed.
- Combine well and let the gravy thicken.
- Take the skillet off the stove.
- I served the lamb chops with Mushroom risotto and salad. You could also serve with rice pilaf, roasted veggies, mashed potatoes, etc.
- 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.
