Lamb Shoulder Chops


Lamb Forequarter Cutlets, also know as Lamb Shoulder Chops - great on the BBQ, or slow cooked in the oven

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Asian Lamb Hotpot
Serves 4

1/2 tbsp oil
1kg lamb forequarter cutlets
1/2 large green chillis deseeded and chopped
1 tblsp finely chopped lemongrass
1 tsp minced garlic
1 1/2 tbsp ground coriander
2 carrots peeled
1/2 leeks, trimmed and washed
2-3 red skinned potatoes, scrubbed
4 cups chicken stock, preferably home made
2 tbsp pearl barley
2 kaffir lime leaves (fresh or dried)
2 tbsp freshly chopped coriander, for garnish

1. Heat the oil in a heavy-based frying pan and brown the shoulder chops on both sides.
2. Add the chillis, lemongrass and garlic and cook until tender, but not brown. Stir in ground coriander and cook a further minute. Add chicken stock and bring to the boil.
3. Cut the carrots diagonally into 0.5cm slices. Cut the leeks into 1cm slices and cut the potatoes into thin slices.
4. Arrange a layer of browned chops in the base of the casserole, followed by a layer of carrots and leeks, a sprinkling of pearl barley and a kaffir lime leaf. Pour over 2 cups hot stock then repeat the layers, finishing with remaining stock.
5. Arrange potato slices overlapping on top and brush with a little butter or oil. Cover and cook 180 degrees Celsius oven for 1 hr 30 minutes. Remove the lid and cook for a further 20-25 minutes to brown and crispen potatoes.
6. Serve garnished with coriander and steamed Chinese greens

Source:  Allyson Gofton

Lamb Chops with Yogurt and Oranges

6 lamb forequarter/shoulder or leg chops, fully trimmed

For the Marinade
2 Tbsp oil
1 cup natural yoghurt
1 onion, peeled and chopped
Grated rind and juice of 1 lemon
1 tsp ground cumin
1 tsp ground cardamom (optional)
Salt and pepper to taste
6 large oranges

Combine marinade ingredients in a large dish. Marinate the lamb chops for 3-4 hours. Top and tail the oranges (leaving the skin on) and cut into thick slices, allowing 3 slices (1 orange) per person. Remove the chops from the marinade, drain and grill for 3-4 minutes per side on a lightly oiled medium-hot barbecue. Season with salt and pepper.

Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until heated through and golden. Serve with the lamb chops.

Serves 6

Source NZ Beef & Lamb

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