Skillet Lamb Chops

SunGold Lamb Chops in Skillet

Prep & Cook Time: 1 hour | Serves: 4

Description:

Family style suppers are so easy with economical lamb shoulder chops, set on the stove, cover and simmer while everything else gets done.  Ready when you are.

Ingredients List:

4 SUNGOLD lamb shoulder chops
Salt and fresh ground pepper to taste
1 TB (15ml) butter
1 TB (15ml) oil
2 cloves minced garlic
1 beef bouillon cube
1 cup (250ml) boiling water
1 tsp (5ml) Worcestershire sauce
1 TB (15ml) cornstarch

Preparation & Directions:

  • Season chops with salt and pepper
  • In a heavy skillet melt butter and oil with garlic and brown chops on both sides
  • Dissolve bouillon cube in boiling water and pour ½ cup (125ml) over chops
  • Over med low heat, simmer chops, covered for 40 minutes.  Check to see that the pan does not dry, add more water if necessary
  • Remove chops to a heated platter
  • Whisk Worcestershire and cornstarch into remaining bouillon
  • Add to pan and stir until thickened
  • Return chops to pan just to reheat and cover with sauce

Sugg Serve: couscous and steamed veggies

Braised Lamb with Lentils, Bacon, Artichokes and Olives

SunGold Braised Lamb

Prep Time: 20 minutes | Cook Time: 2 hours / 3 hours crock pot | Serves: 6

Description:

A “Provencal Style” one dish meal, which also cooks nicely in a crock pot.  Just add a crusty loaf for dinner, tonight.

Ingredients List:

  • 6 SUNGOLD lamb shoulder chops, about 300g each
  • 6 bacon strips, thick cut preferred
  • ¼ cup (50 mL) flour
  • 4 cloves garlic, minced
  • 2 large leeks, white only, sliced
  • 1 large sweet red pepper, seeded and sliced
  • 1 cup (250 mL) dried green lentils
  • 2 Tbsp (30 mL) Herb du Provence or Italian mixed herb seasoning
  • 1 cup (250 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 1 cup (250 mL) tomato sauce
  • 1 398 mL can artichoke hearts, drained and cut in half
  • 1 398 mL can black pitted olives, drained

Preparation & Directions:

  • In a deep skillet or Dutch Oven over medium high heat, brown bacon pieces until crisp. Remove to a platter.
  • Sprinkle flour over lamb chops to cover and brown in the remaining bacon fat on both sides.  Remove to the platter.
  • Add minced garlic, sliced leeks, sliced pepper, lentils, herb mixture to the pot and cook, stirring, just until the leeks begin to wilt.
  • Stir in white wine and with a wooden spoon scrape up the brown bits and coating on the bottom of the pan.
  • Add broth and sauce.
  • Add lamb shoulder and bacon strips.
  • Reduce heat to simmer, cover and cook for 45 minutes until the lentils are tender.
  • Add a little broth or water if the sauce is very thick or appears dry.
  • Stir in artichokes and olives.  Return to a simmer for 10 minutes.
  • Serve in shallow bowls, one shoulder chop, and bacon with lentils and sauce.

Essence of Morocco Lamb Shoulder Crockpot

Crockpot Moroccan Lamb Shoulder

Prep Time:  20 minute | Cook Time: 4 hours | Serves: 4 to 6 generous servings

Ingredients List:

Long slow simmers are no secret to amazing tender lamb, eastern cultures have been slow cooking lamb for centuries with spices and fruit in hot clay pots, called Tajines.  The crockpot is a terrific alternative.  Substitute turmeric for the saffron, or use a little of both, for an aromatic perfect lamb dish … taste bud bliss alert.

Ingredients List:

1 3-4lb (1.5-2kg) SUNGOLD boneless lamb shoulder
2 TB (25ml) olive oil
3 cloves garlic, chopped
2 yellow onions, chopped coarsely
2 tsp (10ml) saffron threads, or 1 Tbsp (15ml) turmeric
3 cardamom pods or 1 tsp (5ml) ground cardamom
1 small cinnamon stick (or 1 tsp (5ml) ground cinnamon)
1 tsp (5ml) fresh grated or ground ginger
½ tsp (2ml) ground white pepper
1 cup (250ml) white wine (or increase broth accordingly)
3 cups (750ml) chicken broth
1 cup (250ml) dried whole apricots
1 cup (250ml) dried pitted prunes
1 TB (15ml) cornstarch
Hot couscous, quinoa or rice for 4-6 servings

 

Preparation & Directions:

  • Set a large crock pot on medium
  • Remove net around lamb shoulder, if necessary
  • In a large skillet, heat oil and brown shoulder on both sides, place in crock pot
  • Into skillet add garlic & onions and sauté until slightly soft, add spices and cook, stirring for 1 min
  • Add spice mixture, wine, broth and dried fruit to lamb
  • Simmer for 3 hours
  • Remove lamb shoulder to a large platter; spoon fruit over lamb, and cover tightly with foil
  • Pour liquid into a large bowl or glass measuring cup and place in freezer for 10-15 min
  • Skim fat from top of juice
  • Pour juices into a saucepan, and whisk in cornstarch
  • Stir until glossy and somewhat thickened – this is a sauce, not gravy consistency
  • Slice lamb shoulder, serve over hot couscous with juices and cooked fruit

Serve Sugg: Hot couscous, cool salad of cucumber, mint & yogurt

Taste of India Curry Lamb Shoulder Chops

Curry Lamb Shoulder Chops

Description:

Curries are a mixture of spices, and the mixtures vary widely, according to region, cook and cooking style.  This recipe uses easy to access spices, and a moderate “hand” – increase the intensity of the flavours by adding “just a little bit more” of each.  The canned fruit adds a refreshing sweetness, saffron adds colour and subtle flavour, and can be omitted if desired.

Ingredients List:

4 SUNGOLD lamb shoulder chops, about 350g ea
1 TB (15ml) vegetable oil
1 yellow onion, finely sliced
3 cloves garlic, minced
1 red or yellow pepper, sliced
1 TB (15ml) grated fresh ginger
½ tsp (3ml) red pepper flakes
1 tsp (5ml) garam masala powder
1 TB (15ml) turmeric
1 tsp (5ml) saffron (optional)
2 cups (500ml) chicken broth
1 can (14oz/398ml) sliced peaches, apricots or mandarin oranges
1 TB (15ml) cornstarch

 

Preparation & Directions:

  • In a deep heavy skillet with a cover or Dutch oven heat oil and brown chops
  • Remove and brown onion, garlic and pepper
  • Add ginger, red pepper flakes, garam masala, tumeric, saffron and chicken broth
  • Stir to deglaze pan and make a smooth sauce
  • Reduce to a simmer, and return chops to pan
  • Simmer, covered for 45min, stirring occasionally
  • Gently stir in sliced fruit, adding juice
  • Continue to simmer for 15 min, until sauce is reduced and thickened
  • If a thicker sauce is desired, mix cornstarch with a small amount of water for a thin paste and stir into pan sauce until bubbly and thick.

Serve hot over coconut rice.

Chipotle Braised Lamb Tacos

Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes | Serves: 4

Description:

These meat-lovers tacos are sweet and spicy. Served with a lime- spiked sour cream, they make a decadent main dish or appetizer.

Ingredients List:

  • 1 1/2 lb (750 g) SunGold Dice Lamb Shoulder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 cup (250 mL) chicken broth
  • 1/2 cup (125 mL) barbecue sauce
  • 2 tbsp (30 mL) honey
  • 2 chipotle peppers in adobe sauce, minced
  • 8 small corn tortillas, warmed
  • 4 radishes, thinly sliced
  • 1/4 cup (60 mL) fresh cilantro leaves
  • Lime wedges

Lime Sour Cream:

  • 1/2 cup (125 mL) sour cream
  • 1/2 tsp (2 mL) lime zest
  • 1 tbsp (15 mL) lime juice
  • 1/4 tsp (1 mL) ground cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Preheat oven to 325˚F (160˚C).
  • Season lamb with salt and pepper.
  • Heat oil in Dutch oven set over medium-high heat; sear lamb for 6 to 8 minutes or until browned all over.
  • Transfer to plate.
  • Add onion, garlic and cumin to pan; sauté for 3 to 5 minutes or until onion is softened.
  • Add broth, barbecue sauce, honey and chipotle peppers; bring to boil.
  • Return lamb to pan; cover and transfer to oven.
  • Cook, stirring occasionally, for 1 1/2 to 2 hours or until lamb is very tender; transfer to large bowl and shred using 2 forks.
  • Return to pan (reheat if needed).

Lime Sour Cream:

  • Meanwhile, stir together sour cream, lime zest, lime juice, cumin, salt and pepper.
  • Divide shredded lamb evenly among tortillas.
  • Top with Lime Sour Cream, radishes and cilantro.
  • Serve with lime wedges.

Tips: 

  • For less-spicy tacos, use only 1 chipotle pepper.
  • Serve tacos with grilled corn, rice and beans or coleslaw.

Nutrition Facts (Per 1/4 recipe)

  • Calories 680
  • Fat 38g
  • Cholesterol 140mg
  • Sodium 1210mg
  • Carbohydrate 46g
  • Fibre 3g
  • Sugars 18g
  • Protein 38g

Classic Lamb Pot Roast

Prep Time: 15 minutes | Cook Time: 4 hours | Serves: 8

Description:

Comfort food at its best, this slow-cooked roast makes a delicious Sunday family dinner.

Ingredients List:

  • 1 SunGold Whole Boneless Lamb Shoulder (about 4 lb/1.8 kg)
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 tsp (10 mL) finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) freshly cracked pepper
  • 2 lb (1 kg) baby potatoes
  • 2 parsnips, cut into 2-inch (5 cm) chunks
  • 2 carrots, cut into 2-inch (5 cm) chunks
  • 1 stalk celery, cut into 2-inch (5 cm) chunks
  • 4 shallots, halved
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 3 tbsp (45 mL) tomato paste
  • 1 tbsp (15 mL) Worcestershire sauce
  • 2 tbsp (30 mL) cornstarch
  • 1 tbsp (15 mL) chopped fresh chives

Preparation & Directions:

  • Combine oil, thyme, rosemary, garlic, salt and pepper.
  • Remove netting from lamb and rub all over with oil mixture.
  • In slow cooker, combine potatoes, parsnips, carrots, celery and shallots; place roast on top.
  • Whisk together chicken broth, tomato paste and Worcestershire sauce until blended; pour over roast.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours or until meat is tender.
  • Remove roast and vegetables from slow cooker; let stand for 10 minutes.
  • Whisk cornstarch into 1/4 cup (60 mL) of cooking liquid; whisk into slow cooker and bring to boil on HIGH.
  • Simmer for 5 to 7 minutes or until thickened.
  • Stir in chives.
  • Slice roast and serve with vegetables and gravy.

Tips: 

  • Serve the roast with a simple green salad: try mixed baby greens garnished with grape tomatoes and whole pitted black olives tossed with a balsamic vinaigrette.
  • For richer flavour, sear roast until browned all over, then add to slow cooker.
  • If desired, add 1 cup (250 mL) thawed frozen peas in the last 5 minutes of cooking to warm through.

Nutrition Facts (Per 1/8 recipe)

  • Calories 600
  • Fat 31g
  • Cholesterol 155mg
  • Sodium 580mg
  • Carbohydrate 35g
  • Fibre 6g
  • Sugars 6g
  • Protein 44g

Spice Braised Shoulder Chop

Braised Lamb Shoulder Chop on Rice

Prep Time: 15 minutes | Cook Time: 55 minutes | Total Time: 70 minutes | Serves: 4

Description:

Shoulder chops braised low and slow result in deliciously tender lamb.

Ingredients List:

  • 2 tbsp (30 mL) five-spice powder
  • 1 tsp (5 mL) each salt and pepper
  • 4 SunGold Lamb Shoulder Chops (about 8 oz each)
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) chicken broth
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) rice wine vinegar
  • 3 tbsp (45 mL) soy sauce
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (60 mL) chopped green onions
  • 2 tbsp (30 mL) toasted sesame seeds
  • 1 tsp (5 mL) chili pepper flakes (approx.)

Preparation & Directions:

  • Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius). Combine five-spice powder, salt and pepper. Rub lamb chops on both sides with spice mixture.
  • Heat oil in large ovenproof skillet set over medium heat. Brown lamb chops, turning once, for 7 to 8 minutes or until golden brown. Pour off fat; return skillet to heat. Add chicken broth, garlic, vinegar, soy sauce, ginger and honey; bring to boil. Transfer to oven; cover and bake for about 45 minutes or until tender.
  • Remove lamb chops; set aside and keep warm. Combine cornstarch with 2 tsp (10 mL) water; add to liquid in pan. Bring to boil, stirring constantly; boil, stirring, for about 2 minutes or until slightly thickened.
  • Place lamb chops in shallow bowls; drizzle with pan sauce. Sprinkle with green onions and sesame seeds; sprinkle with chili pepper flakes to taste.

Tips:

  • Serve over rice with sauteed bok choy.
  • To make this recipe gluten-free, substitute wheat-free tamari for soy sauce.

Slow Cooker Lamb Goulash

Lamb Goulash on Rice

Prep Time: 15 minutes | Cook Time: 4 hours and 10 minutes | Total Time: 4 hours and 25 minutes | Serves: 6

Description:

With very little prep work, this goulash simmers all day for a warm and comforting bowl of dinnertime goodness.

Ingredients List:

  • 2 lb (1 kg) SunGold Lamb Shoulder Stew
  • 1 tbsp (15 mL) all-purpose flour
  • 1 tsp (5 mL) each salt and pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, cut into 2-inch (5 cm) chunks
  • 1 red pepper, chopped
  • 3 cups (750 mL) chicken broth
  • 1/4 cup (60 mL) tomato paste
  • 2 tbsp (30 mL) paprika
  • 3 tbsp (45 mL) sour cream
  • 2 tbsp (30 mL) chopped fresh parsley

Preparation & Directions:

  • Toss together lamb, flour, salt and pepper. Heat oil in skillet set over medium-high heat; sear lamb on all sides, in batches, for 5 to 6 minutes or until browned.
  • In slow cooker, combine lamb, onion, garlic, carrots and red pepper. Whisk together chicken broth, tomato paste and paprika; pour over lamb and vegetables.
  • Cover and cook on Low for about 8 hours or High for about 4 hours or until meat is tender. Serve with sour cream and parsley.

Tip:

  • This dish is traditionally served with egg noodles, but you can serve it with rice, potatoes or quinoa, if you like.