It used to be that lamb was one of those meats that almost no one ever served, except for maybe on Easter, and that you didn’t see on restaurant menus unless you were at a Greek, Mediterranean, or Middle Eastern style restaurant.
Now, even though it’s not always easy to find, it’s almost the same price per pound—and possibly less—than beef. I like to get the shoulder chop because it’s always more affordable than lamb chops or the big roasts—and, just like beef steaks or pork chops, one shoulder chop is the perfect size for one serving. Something to bear in mind, with the way these are cut, they usually have two bones running through them, and sometimes the ends of the bones are somewhat sharp. So be careful when eating!
Marinated Lamb Shoulder Chop
Usually, I go for Greek/Mediterranean flavors when cooking lamb. But this time, I decided I wanted to try something a little different:
And I think I might actually like this even more with lamb than I did with the pork!
There isn’t much that’s easier than roasting veggies. I didn’t have any fresh cauliflower, but this worked just fine using frozen.
- 1 bag frozen cauliflower florets
- olive oil
- parmesan cheese
When I put the lamb in the fridge to marinate, I took the bag of cauliflower out of the freezer, dumped the frozen florets into a strainer, and set it in the sink. By the time I was ready to make dinner, the cauliflower were frozen and drained and relatively dry.
I tossed the cauliflower with olive oil and salt in the baking dish (8×8 or 9×9 should suffice), then sprinkled with parmesan cheese before placing in a 450°F oven for about 15 minutes. You can see that they didn’t get overly brown. But I didn’t want to cook them as long as I would have done with fresh cauliflower, because the frozen stuff cooks through and turns to mush a lot faster.
And, yes, I’m experimenting with trying to take better food photos. No, I’m still not very good at it.