Here are two recipes for easy lamb shoulder chops.
Katie’s Yogurt and Fresh Rosemary Grilled Lamb Shoulder Chops
This is one of my daughter’s favorite dishes. Fresh rosemary is the secret with this lamb dish.
4 Lamb Shoulder Chops
6 ounces plain whole-milk yogurt (Greek or other plain yogurt)
3 or 4 cloves garlic, sliced thinly
2 Tablespoons chopped fresh rosemary
¼ teaspoon black pepper
1 Tablespoon Sea Salt or Coarse Kosher Salt, or a mixture the two salts.
1 teaspoon of finely minced fresh rosemary
Trim fat off chops
Place the Marinade ingredients (yogurt, garlic, rosemary and black pepper, but no salt) in a ziplock bag and mix well. Add 4 to 6 Lamb Shoulder Chops. Marinate for 3 to 8 hours in the refrigerator.
Remove lamb from the marinade. Wipe marinade from Lamb Chops and discard all marinade.
Preheat the grill to a high heat. Lightly oil the grill grate. Grill about 3 minutes per side, depending on thickness of the lamb chops and the heat of the grill. Allow cooked lamb shoulder chops to rest for about 5 minutes before serving.
When ready to serve season each chop with some Rosemary Salt.
Wine Pairing with Katie’s Lamb: Rhone, Syrah, Chianti, or Michele Chiarlo Barbara d’ Asti. Aptohic Red would also be good, as would Lesee-Fitch Merlot.
Note: The Rosemary Salt is fantastic with steaks, pork chops and pork loin.
Frank’s Grilled Lamb Shoulder Chops with Coriander and Cumin
This is my interpretation of a lamb dish I had at a catered event. Although the chef did not have a recipe to give me, he kindly shared the list of ingredients and rough estimate of proportions.
This dish can come together easily and very fast. (Toasting cumin seeds and coriander seeds then grinding them would give an enhanced flavor, but this dish is still excellent using ground spices.)
¼ cup olive oil or canola oil
1 TBLS red wine vinegar
2 garlic cloves, finely minced (or ½ tsp granulated garlic or ¼ tsp garlic powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
½ to 3/4 teaspoon cayenne pepper, or adjust to taste
½ teaspoon kosher salt
¼ teaspoon black pepper
4 to 6 Lamb Shoulder Chops—trimmed of fat to prevent flare-ups on the grill
In a shallow baking dish stir first 8 ingredients together well.
Put Lamb Shoulder Chops in the baking dish with the seasoning mix and toss to coat all the chops on both sides. Allow to rest at room temperature while grill preheats.
Grill each seasoned chop until medium rare (about 125°-130° internal temperature), or about 3 to 4 minutes per side depending on grill temperature and thickness of the lamb chops
This dish can be broiled in the oven.
Wine Pairing: Two Hands Angels' Share Shiraz Terra d'oro Sangiovese
Apricot Mustard Glazed Grilled Pork Chops or Chicken Leg Quarters
The combination of apricot and mustard is the basis for mostrada which Italians serve with pork and chicken. Our version can be brushed on the grilled pork or chicken at the end of grilling. And the glaze can also be served as a dipping sauce. Think of it as Italian BBQ sauce. Our American twist is to add a little heat with a little bit of Tabasco Sauce, Sriracha Sauce, or minced canned smoky chipotle.
Apricot Mustard Glazed Pork or Chicken
½ cup apricot jam
1/3 cup apple cider vinegar
1/3 to 1/4 cup spicy brown dark mustard
1 tablespoon of soy sauce
3 or 4 garlic cloves, minced
½ teaspoon, or to taste, something hot (such as finely minced canned chipotle, Sriracha Hot Chili Sauce, Tabasco, or even Frank’s Red Hot Sauce)
4 to 6 Center Cut Pork Rib Chops or Center Cut Pork Loin Chops, or,
Chicken Leg Quarters, or a whole Butterflied Chicken (ask a Wohlner’s butcher to butterfly a whole chicken for you, and check out last week’s newsletter on how to grill a butterflied whole chicken.)
Put first 8 ingredients in a sauce pan and heat up. Simmer gently for 10-15 minutes so all the flavors meld. . Taste sauce and adjust the heat (Tabasco, Sriracha, or chipotle, but be careful to not to make it too hat to eat.) Reserve 1/3 the sauce for serving at the table.
Preheat the grill and oil the grill grates.
To lessen flare-ups, trim excess fat of pork chops, or chicken legs or a butterflied whole chicken. Season pork or chicken with salt and pepper then grill as you usually would.
Preheat the grill and oil the grill grates. When the meat is nearly cooked to the desired doneness, baste the meat with the Apricot Mustard Glaze. Continue basting and cooking the meat until the sauce has glazed onto the meat and the meat reaches the correct internal temperature. (165° for chicken, and 148°-154° for pork.)
Idea: Apricot Mustard Hot Chicken Wings Really crank up the amount of hot sauce in the Apricot Mustard Glaze and make basting sauce for grilled Apricot Mustard Hot Chicken Wings. Grill fresh chicken wings until almost fully cooked, then toss the cooked wings in the Apricot Mustard Chile Glaze, and return the wings to the grill to caramelize the sauce. Serve with cold beer.
Grilled Chicken Leg Quarters with Sweet Baby Rays BBQ Sauce.
I had this last week and I want it again soon!!!
Trim the excess fat off the thigh portion of the leg quarter to recue flare-ups on the grill. Grill the chicken until almost fully cooked (165° internal temperature.). Towards the end of cooking baste the chicken with Sweet Baby Rays BBQ Sauce. After one layer of sauce begins to get dark baste on another layer of sauce. When the second layer is thick and caramelized, and the chicken is thoroughly cooked it is ready.
This is a true summer time treat! Simple, affordable, and most important, delicious!
Frozen Grapes on a hot summer day.
Frozen Grapes make a cool snack. How easy is this for a refreshing, healthy and cool snack? Wash grapes and put them in the freezer. If you place a serving size in plastic sandwich bags you have portion control. Kid’s love ‘em; adult’s love ‘em.
Frozen Green Grapes to keep your glass of Santa Margherita Pinot Grigio or any white wine chilled.
You have guests stop by and you want to offer them a glass of white wine but you have none chilled. Or, you’re sitting on the patio slowly sipping your wine and the wine loses it chill. You can’t put ice cubes in a glass because that will dilute the taste. What do? Put some frozen green grapes in the glass; it will chill the wine but not dilute the wine. And it looks cool, too! Or try frozen slices of white peaches or nectarines or kiwi fruit in a glass of sauvignon blanc or prosecco. Or a frozen strawberry to a glass of cava or sparkling wine.
To individually freeze peach slices, strawberry, and blue berries line a cookie sheet or sheet pan with parchment paper. Place sliced fruit or berries on the pan and place in the freezer until each piece is individually frozen. Then move the frozen fruit into a ziplock bag for storage.
At your next patio party of BBQ why not use the fruit as a whimsical and decorative addition to glasses of chilled white wine you serve to guests. Or in sangria, because nobody likes wimpy watery sangria.
For Midtown’s Jazz on the Green and Aksarben’s Music in the Park put a ziplock bag of frozen grapes in your cooler to keep your cheese and white wine chilled on hot summer nights. Later you have a refreshing and cool fruit snack, too. Multitasking.
Grilled Watermelon Salad with Goat Cheese and Balsamic Syrup
Grilled Seedless Watermelon Wedges, on fresh spring lettuce, top Watermelon with crumbled goat cheese, and drizzle with Balsamic Fig Glaze or Balsamic Glaze or Balsamic reduced to a syrup.
Thai/Vietnamese Cantaloupe Salad
Cantaloupe Cubes and shredded fresh basil tossed with fish sauce and a little brown sugar. This would be a traditional Thai or Vietnamese style salad.
Thai Cantaloupe Salad
1 large, ripe fragrant cantaloupe, peeled and cut into bite-size chunks
1 jalapeno, diced (can be seeded or not -- seeds make it hotter) or Thai red chile for more heat
1/3 cup thinly sliced basil leaves
3 to 4 Tbsp lime juice (or to taste) -- about one lime
1/2 tsp fish sauce (or to taste)
Generous pinch sugar
Coarse salt and freshly ground black pepper to taste
In large serving bowl, gently toss all ingredients together. Taste and adjust amounts of lime, sugar, fish sauce, and seasoning as desired.
Pancakes with Fresh Blueberries topped with Mrs. Butterworth’s Syrup. That is a cherished childhood summertime memory of mine. And that memory would be incomplete without Robert’s Orange Juice.
Diced Fresh Mango with Kemps Vanilla Frozen Yogurt or KempsVanilla Ice Cream.
As good as diced summertime peaches and vanilla ice cream are, that has been surpassed by Fresh Mango and ice cream.