American cuisine

Easy

Lamb Shoulder Chop

Name: Lamb Shoulder Chop
Prep time: 2 hr
Cook time: 30 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 Pieces Lamb shoulder chop; 1 tbsp. Olive oil; Salt, to taste; For mixed seasoning; 2 tsp. Cumin; 2 tsp. Coriander seeds; 1 tsp. Black peppercorn; 1 tsp. Chili flakes; For the veggies; 1 Bundle Bok choy; 1 Medium Carrot; 1 Zucchini; 1/2 cup Shiitake Mushroom; 1/2 cup Baby Bella mushroom; 1 cup Chicken stock; 1/2 tbsp. Cooking oil; 1/4 tsp. Salt; 1/8 tsp. Black pepper; For the lamb chop; 1 tbsp. Olive oil; 2 tbsp. Butter; 2 Springs Rosemary; 2 Cloves Garlic; 1 Shallot; For the sauce; Remaining chicken stock from cooking veggies; 1 tbsp. Oyster sauce; 1 tsp. Soy sauce; 1 tbsp. Sugar; 1 Pinch Salt

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Cooking lamb doesn’t need to be an intimidating feat. This easy lamb shoulder chops recipe makes for a satisfying entree.

Recipe

PRE TIME: 2 hr

COOKING TIME: 30 min

TOTAL TIME: 2 hr 30 min

2 SERVING

Ingredients:

4 Pieces Lamb shoulder chop
1 tbsp. Olive oil
Salt, to taste
For mixed seasoning
2 tsp. Cumin
2 tsp. Coriander seeds
1 tsp. Black peppercorn
1 tsp. Chili flakes
For the veggies
1 Bundle Bok choy
1 Medium Carrot
1 Zucchini
1/2 cup Shiitake Mushroom
1/2 cup Baby Bella mushroom
1 cup Chicken stock
1/2 tbsp. Cooking oil
1/4 tsp. Salt
1/8 tsp. Black pepper
For the lamb chop
1 tbsp. Olive oil
2 tbsp. Butter
2 Springs Rosemary
2 Cloves Garlic
1 Shallot
For the sauce
Remaining chicken stock from cooking veggies
1 tbsp. Oyster sauce
1 tsp. Soy sauce
1 tbsp. Sugar
1 Pinch Salt
1 Pinch Black pepper
1/2 tbsp. Roux
2 tsp. Olive oil

Directions:

Combine cumin, coriander seed, black peppercorn, and chili flake into the stone mortar. Grind it.

Drizzle and rub oil on both sides of the lamb chops. Season with salt and the ground spice mixture. Marinate for 2 hours.

Heat oil in a large pan put the lamb chop in. Add butter, rosemary, garlic, and shallot. Cook then transfer to the oven bake at 350 °F/175 °C for 15 minutes.

Put the chicken stock in a small pot. Cut bok choy, carrot, zucchini, and shiitake mushroom. Add bok choy, carrot, and zucchini into the pot. Cook for 3 minutes.

Heat oil in a large pan and add shiitake mushroom. Stir a bit. Add the cooked vegetables into the pan. Cook at a high temperature. Season with salt and black pepper.

In the chicken stockpot, season with oyster sauce, soy sauce, sugar, salt, and black pepper. Add roux to thicken the sauce and stir. Add olive oil and continue to stir until the sauce is smooth.

On the serving plate, add vegetables and place the lamb chop on top. Drizzle the sauce over it and serve.