Lamb Shoulder Blade Chops Recipe

1 shallot diced or finely sliced in half circles 3 cloves garlic minced 2 sprigs rosemary leaves picked 2 more for garnish 1 tsp coarse salt. To cook lamb shoulder chop in an oven use a cast iron skillet. Add the lamb and turn to coat.

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Serve the lamb chops with the cooking juices mashed potatoes and cabbage or another side vegetable along with warm biscuits or a loaf of hearty bread.

Lamb shoulder blade chops recipe. Brown both sides to a nice crust. In a baking dish stir together the olive oil garlic and rosemary. While the skillet is heating remove the lamb from the marinade and scrape away any minced garlic that may be stuck to the lamb.

4 lamb shoulder chops blade or arm about 8 oz each about 1 inch thick 2 tbsp olive oil or vegetable oil salt pepper to taste mediterranean marinade. Step 3 add 1 tbsp. Saute onion and garlic in reserved drippings until tender about 5 minutes.

Gradually whisk in the oil and season with pepper. Once marinated remove from the refrigerator discard excess marinade and season both sides with salt and pepper. Marinate the lamb with garlic seasoning rosemary and oil.

Remove chops to a plate to drain reserving drippings in the skillet. Season the lamb with salt and pepper on both sides. Season lamb chops with salt and pepper.

Place the lamb shoulder chops in your slow cooker. Heat the vegetable oil in a large cast iron skillet over medium high heat. Place the lamb chop into a slow cooker.

Add 1 more tablespoon olive oil make sure the pan is very hot then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Put the lamb chops in the bag seal and shake vigorously to evenly coat the meat. That skillet is hot and return the skillet to the heat.

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