Lamb is one of those meats that we don’t eat so much in the US. In fact, most of the time, it is not even considered except at Mediterranean restaurants, and I think that’s a shame. For this week’s “What’s For Dinner Wednesday”, I picked up some lamb shoulder blade chops, and went to town. Here’s how I cook them.
- Lamb Shoulder Blade Chops
- Garlic Powder
I follow a fairly simple procedure for cooking just about any sort of chop, whether it’s a steak, or in this case, a lamb chop. Let’s do it!
- Preheat oven to 350 degrees
- In a large pan, melt some butter
- Turn the heat up to high until the butter starts to sizzle
- Put the chops in the pan, and sprinkle salt, pepper, and garlic powder on the raw side; sear for about two minutes
- Flip the chops over, sprinkle with salt, pepper, and garlic powder, and sear for about two more minutes
- Take the pan off the heat, and place in 350 degree oven for 10-15 minutes (depending on amount of doneness desired)
- Take chops out, and let them rest for a few minutes
That’s it! This process is very easy, and almost always produces perfect results. You can also use the same method for beef steaks, and other chops.
To finish up the meal, I steamed some kale in a pan with a touch of oil. I sprinkled with salt and set that aside. I microwaved some leftover rice, and I was done. This only took about 20 minutes to prepare, and was a delicious meal.
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