the round bone. I've done research on the best way to cook, braising or marinating and grilling. Each site says something different. Most of the pictures I have seen on the blogs show the round bone cut shoulder chop. So, I need for someone with experience with this cut of shoulder chop to tell me if I should braise or marinate and grill. Thanks!
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I bought my first lamb shoulder chops today...they are the blade cut not the type with
- Thread starter karennoca
- Start date
G
Guest
Guest
I like that cut.
I think they are better braised but have grilled them on occasion if they were thickly cut. If you grill them, treat them like a pork country rib and not a pork chop, ie. use a lower heat and cook them to almost medium.
I think they are better braised but have grilled them on occasion if they were thickly cut. If you grill them, treat them like a pork country rib and not a pork chop, ie. use a lower heat and cook them to almost medium.
janet-in-nc
Well-known member
I buy these very inexpensively in a meat market in a small town I sometimes work in.
Their meat is very good quality so I don't know if this applies to all but I lightly bread them in crumbs and quickly saute them until just barely past pink. Sometimes adding diill. Just delicious.
Their meat is very good quality so I don't know if this applies to all but I lightly bread them in crumbs and quickly saute them until just barely past pink. Sometimes adding diill. Just delicious.
janet-in-nc
Well-known member
sorry, I read this as Pork shoulder chops. I don't know much about the lamb
shoulder chops but as I remember we used to rub them with olive oil and cut garlic and quickly saute them.
shoulder chops but as I remember we used to rub them with olive oil and cut garlic and quickly saute them.
lana-in-fl
Well-known member
We grill them. I have made curry or lamb stew with them as well, but they are delicious grilled.
Braised Lamb in Pomegranate Sauce
Braised Lamb in Pomegranate Sauce
2 T. olive oil
3 lamb shoulder chops, at least1 ½ “ thick, boned, well trimmed of fat
All purpose flour
1 small onion, chopped
4 large garlic cloves, coarsely chopped
3/4 c. chicken stock
½ c. pomegranate syrup, to taste
1 tablespoons tomato paste
½ T. dried oregano, crumbled
½ t. ground cinnamon
1/4 teaspoon ground allspice
Chopped fresh cilantro or parsley
Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to a warm plate.
Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Stir in stock and next 5 ingredients. Bring liquid to boil. Simmer for 30 - 40 minutes, covered, stirring occasionally, until lamb is tender.
Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
A seriously altered version of Bon Appétit | December 1991
Braised Lamb in Pomegranate Sauce
2 T. olive oil
3 lamb shoulder chops, at least1 ½ “ thick, boned, well trimmed of fat
All purpose flour
1 small onion, chopped
4 large garlic cloves, coarsely chopped
3/4 c. chicken stock
½ c. pomegranate syrup, to taste
1 tablespoons tomato paste
½ T. dried oregano, crumbled
½ t. ground cinnamon
1/4 teaspoon ground allspice
Chopped fresh cilantro or parsley
Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to a warm plate.
Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Stir in stock and next 5 ingredients. Bring liquid to boil. Simmer for 30 - 40 minutes, covered, stirring occasionally, until lamb is tender.
Arrange lamb on platter. Spoon sauce over. Garnish with parsley.
A seriously altered version of Bon Appétit | December 1991
Lamb Piccata with Capers
Lamb Piccata with Capers Bon Appétit | April 2001 4 servings
4 8- to 10-ounce lamb blade shoulder chops
1/2 cup all purpose flour
5 tablespoons (about) chilled butter
3/4 cup canned low-salt chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.
Be prepared to make extra sauce at the end. It evaporates readily.
Works okay with an O-bone but would be better with blade as it can be flattened easily.
Lamb Piccata with Capers Bon Appétit | April 2001 4 servings
4 8- to 10-ounce lamb blade shoulder chops
1/2 cup all purpose flour
5 tablespoons (about) chilled butter
3/4 cup canned low-salt chicken broth
3 tablespoons fresh lemon juice
2 tablespoons drained capers
Using small sharp knife, cut around lamb bones; discard bones, leaving 3 irregular pieces of meat from each chop. Cut off fat and sinew from each piece. Place lamb between sheets of waxed paper or plastic wrap. Using meat mallet, pound lamb to 1/3-inch thickness. Sprinkle lamb generously with salt and pepper. Coat lamb with flour; shake off excess. Melt 1 tablespoon butter in large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until brown and beginning to shrink, about 2 minutes per side, adding more butter to skillet as needed. Transfer lamb to platter; cover to keep warm. Add broth to skillet; boil until reduced to generous 1/3 cup, scraping up any browned bits, about 2 minutes. Add lemon juice. Reduce heat to medium-low; add 2 tablespoons butter 1/2 tablespoon at a time, whisking until melted before adding next piece. Stir in capers. Season with salt and pepper. Pour sauce over lamb and serve.
Be prepared to make extra sauce at the end. It evaporates readily.
Works okay with an O-bone but would be better with blade as it can be flattened easily.
Peppered Lamb with Pine Nut Sauce
Peppered Lamb with Pine Nut Sauce
Serves 4. Bon Appétit | November 1997
A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.
1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil
Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.
Peppered Lamb with Pine Nut Sauce
Serves 4. Bon Appétit | November 1997
A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.
1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil
Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.
Lemon-Garlic Lamb Chops with Yogurt Sauce
Lemon-Garlic Lamb Chops with Yogurt Sauce Gourmet | January 2000
The sautéed fennel and carrots is an excellent accompaniment to these chops. Boiled potatoes and sautéed greens would also be a good match.
Yield: Serves 4
For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water
Make sauce:
Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
Prepare chops while yogurt drains:
Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
Serve chops with yogurt sauce.
Sauce can be made one day ahead.
Lemon-Garlic Lamb Chops with Yogurt Sauce Gourmet | January 2000
The sautéed fennel and carrots is an excellent accompaniment to these chops. Boiled potatoes and sautéed greens would also be a good match.
Yield: Serves 4
For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water
Make sauce:
Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
Prepare chops while yogurt drains:
Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
Serve chops with yogurt sauce.
Sauce can be made one day ahead.
Also just slices of lemon above and below the chops as they 'braise'. No need to brown first.
Lid on, let them carry on and serve with yogurt.
Rubbing with a little garlic as well as salt and pepper just before cooking is all that is needed The lemon tenderizes them magically and brightens up that lamby flavour.
Oops, this was not meant to look related to the pine nut chops.
Lid on, let them carry on and serve with yogurt.
Rubbing with a little garlic as well as salt and pepper just before cooking is all that is needed The lemon tenderizes them magically and brightens up that lamby flavour.
Oops, this was not meant to look related to the pine nut chops.