Growing up on a small hobby farm, I had the privilege of raising my own flock of sheep as part of my 4-H experience. However, as an adult, the constraints of space prevent me from having my own flock. The lamb featured in this recipe was store bought. It’s worth noting that much of the lamb available in U.S. stores is imported from Australia or New Zealand. If you’re interested in experiencing American-raised lamb, consider exploring options at your local farmers market, meat locker, or by reaching out to your local University Extension Service office for recommendations about local growers.
Me, Olivia almost 4 with my favorite lamb Buelah.
Ag Facts: Did you know that Texas and California stand as the leading sheep and lamb producers in the U.S.? For further insights and culinary inspirations, I recommend visiting the American Lamb Board and the American Sheep Industry Association.
If you’ve ever wondered about the distinction between mutton and lamb, here’s the scoop: Lamb refers to sheep harvested before reaching one year of age, while mutton designates those harvested at one year or older.
In terms of taste and texture, lamb tends to be richer and sweeter compared to beef, owing in part to its higher fat content.
Recipe
For this particular recipe, I opted for shoulder chops due to their affordability compared to loin chops. Despite being a chop, I prefer to cook them slightly longer to break down the connective tissue found in the shoulder. Whether you choose to grill, pan-cook, braise, or a combination of methods, ensure the internal temperature reaches 145 degrees Fahrenheit for optimal safety and flavor.
While I have to confess to a brief distraction that led to slightly prolonged braising in higher than desired heat, lamb proves forgiving due to its fat content, this cut was still juicy and tender.
Ingredients:
- 2 lamb chops (approximately 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons dried parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon all-spice
- ½ teaspoon cumin
- ½ cup chicken stock
- ½ cup red wine
- Small amount of fruit of choice (I used blueberries)
Instructions:
Seasoning the lamb chops:
- Place the shoulder chops in a large plastic bag.
- Add olive oil, spices, and parsley.
- Gently shake the bag to evenly coat the lamb chops.
- Refrigerate for at least 2 hours, up to 24 hours.
Cooking the Lamb Chops:
- Remove lamb chops from the fridge 15-20 minutes before cooking.
- Preheat your grill.
- Grill the lamb chops for 2-3 minutes on each side.
- Meanwhile, in a pan (preferably a small disposable cake pan), combine wine and chicken stock.
- Once grill marks form on the lamb chops, transfer them to the pan with the wine and stock. Add fruit on top.
- Allow the lamb chops to cook over low heat on the grill for 45 minutes to an hour.
- Aim for an internal temperature of around 145°F (63°C) for medium-rare.
- Let the lamb chops rest for a few minutes before serving.
Serving Suggestions: Pair the lamb chops with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. For a refreshing touch, consider serving alongside a couscous salad—ideal for warm weather. My recipe can be found here: Best Summer Couscous Salad
Enjoy your culinary journey with these tender and flavorful lamb chops—a delightful fusion of homegrown nostalgia and gourmet indulgence.