A great recipe for Lamb Shoulder Chops written by our friend Malcolm Jolley and published by the National Post.
Forsyth Farms is a family farm near Wiarton that supplies top-end butchers such as Olliffe (full disclosure: my local).
Author of the article: Malcolm Jolley
Publishing date: Sep 28, 2012 • Last Updated 8 years ago • 2 minute read
Racks, loin chops and legs are the main cuts Canadians eat when it comes to lamb. Everything else seems to be turned into sausages or burgers, which are good enough, but there are other bits that do well, especially on the grill, such as the shoulder chop. It has the added advantage of being less expensive than the prime cuts, providing you find a butcher who will display them in the case or cut you a few to order. The reason for the shoulder chop’s relative obscurity likely has to do with its boniness. You have to work around the bones, and it certainly helps if your house rules allow you to pick up your chop for gnawing purposes. At any rate, where there is bone, there is flavour, so I think it’s worth the extra work.
Forsyth Farms is a family farm near Wiarton that supplies top-end butchers such as Olliffe (full disclosure: my local), Cumbrae’s and Sanagan’s meat locker in Toronto and Village Market in Markham. While lamb is often associated with spring, the animals born then are really ready to be eaten now, so you might say it’s in season. I like to pair fall lamb with roast potatoes flavoured with whatever rosemary is left in the garden and a ratatouille of autumn vegetables.
Chorizo generally refers to the family of pork sausages from Spain, Portugal and Latin America seasoned with smoked paprika, garlic, cumin and white wine, I like to use those flavours as a sort of hybrid rub-marinade on barbecued lamb. Cumin in particular seems to go with ovine cuts and the smokiness from the “pimenton” works nicely with comes off the grill.
CHORIZO-STYLE LAMB CHOPS
– 1 tbsp of “Pimenton” (Spanish smoked paprika — mild or hot)
– 1 tsp of cumin seeds
– 1 clove of garlic
– 2 tbsp olive oil
– 1 tbsp white or red wine vinegar
– dash of salt and pepper
– Shoulder lamb chops
1. Pulverize the cumin seeds with a mortar and pestle. Mash in the garlic.
2. Mix all the ingredients together into a loose paste.
3. Brush the chops with the mixture on all sides, reserving any leftovers for application on the grill. Let the mixture set on the chops for about an hour in the fridge.
4. Take out when barbecue is lit and all burners set to high, to warm up a bit for about 10 to 15 minutes while the grill gets as hot as possible.
5. Sear the chops on the high heat grill for 2 to 3 minutes on each side, then reduce heat to medium-low, or select a place on the grill for the chops out of direct heat (this will depend on the configuration of gas jets in your barbecue), turning once or twice while basting with any leftover marinade mixture, for about 10 minutes of gentle cooking for medium rare chops of about an inch and a half thick. Time will vary depending on the thickness of the chops, and the degree of cooking desired. Let rest for at least 5 minutes.
