When customers pick-up their lamb cuts at the farm, they often excitedly share their favourite recipe or favourite way to cook a particular cut.
These recipes are our favourite to share, because while loosely based on another recipe, they have been modified, personalized and improvised.
Lamb shoulder chops are cut from the arm portion of the shoulder. They are relatively inexpensive and very flavourful. But shoulder cuts are generally tougher and are better slow-cooked, stewed or roasted to get that nice lamb flavour and meat that is meltingly tender.
This particular recipe is from one of our very first customers, who keeps coming back and sharing her favourite recipes!
This is what I did with the lamb shoulder chops for tonight’s dinner:
Serve with ‘green things from the fridge’
Pairing: Robust red such as Chianti
- • They were very thick, about 2″ and quite boney/fatty.
- Brown chops in a bit of olive oil on fairly high heat, just enough to get some browning – about 1 1/2 min per side.
- Remove the chops and put sliced onion in the lamb/oil fat. Once they begin to wilt a bit, add a bunch of garlic (the recipe I found suggested four cloves. I only used two large.)
- Add about 3/4 C each of stock and red wine. I had tried making a limited amount of stock with some of the lamb bones. The recipe suggested beef stock.
- Put the chops on top and sprinkle with dried rosemary sprigs (not ground). Fresh might be nicer.
- I was able to do all in the same pot/casserole. That is best, because you have the fond on the bottom of the pot.
- Covered – put in 300 degree oven for about 2 1/2 – 3 hours. We had it with boiled potatoes and various green things that I had in the fridge.
This was really, really good!
Post it on the Puslinch Today Facebook Page!
Valensbrae Sheep Farm – Pasture-raised Ontario lamb. Farm gate sales of lamb sold as individual cuts or by the whole or half lamb. Price List available. In addition to Dorset & Shetland sheep, Valensbrae Farm has pot-bellied pigs, Red Sexlinks layers, honey bees and two llamas Ben & Jerry.
A family-run operation led by Ted Stark.
1527 Regional Road 97 | Puslinch | 905-659-7253 | [email protected]