New Zealand Lamb Canada - Loin and Tenderloin Recipes

Shoulder chops are a meaty, economical and flavourful cut that can be served in a variety of ways. It is best to use moist methods of cooking when preparing shoulder chops and to marinate them before grilling. A package of four shoulder chops makes four servings. For a quick and easy entree, shoulder chops are a tasty ingredient in a pilaf or an interesting addition to a cacciatore.

Oriental Spring Lamb Chops
Tomato-Basil Spring Lamb Shoulder Chops
Skillet Lamb Chops with Pasta
Honey Mustard Shoulder Chops

Oriental Spring Lamb Chops

4	New Zealand Spring Lamb shoulder chops, defrosted	4
2 tbsp	sweet mustard	30 ml
2 tbsp	orange juice	30 ml
1 tbsp	soy sauce	15 ml
2 tbsp	minced onion	30 ml
1/2 tsp	freshly ground black pepper	2 ml

Combine marinade ingredients. Pat chops dry and toss well in marinade. Cover and refrigerate 4 hours or overnight. Nick edges to prevent curling. Place chops on greased grill 4" from hot coals. Barbecue 5-6 minutes per side for medium rare, turning often.

Yield: 4 servings

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Tomato-Basil Spring Lamb Shoulder Chops

6	New Zealand Spring Lamb shoulder chops, defrosted (about 1 lb/625 g)	6
1/4cup	tomato paste	50 ml
2 tbsp	White wine vinegar	30 ml
2 tbsp	olive oil	30 ml
2 tsp	paprika	10 ml
1/4 cup	finely chopped fresh basil OR 2 tsp (20 ml) dried crumbled basil	50 ml
1	clove garlic, minced	1
1/4 tsp	freshly ground black pepper	1 ml

Slash the thin layer of fat around outside edge of chops to prevent curling. Wipe dry and arrange chops in shallow glass dish just big enough to hold them in a single layer.

In small bowl, whisk together tomato paste, vinegar, oil, paprika, basil, garlic and pepper. Spread liberally on both sides of chops and let stand, covered, 2 hours at room temperature or several hours in the refrigerator. If you refrigerate the chops, bring out to room temperature at least 1 hour before barbecuing.

Place on oiled grill 4 to 6" (10 to 15 cm) above medium-hot coals or on medium-high setting and grill 6 minutes on the first side and 5 to 6 minutes on second side for rare. Allow 3 to 5 minutes longer for medium.

Yield: 2 to 3 servings

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Skillet Lamb Chops With Pasta

4	New Zealand Spring Lamb shoulder chops, defrosted	4
3 tbsp	olive oil	45 ml
3	ripe tomatoes, unpeeled and chopped	3
2 tbsp	tomato paste	30 ml
1	onion, chopped	1
2	cloves garlic, minced	2
1 tbsp	finely chopped fresh basil (or 1 tsp/5 ml dried)	15 ml
Pinch	hot pepper flakes	Pinch
4 cups	rotini (corkscrew pasta) about 3/4 lb/375 g	1 L
1/2 cup	freshly grated Parmesan	125 ml
	Fresh basil (optional) Additional Parmesan cheese

Pat chops dry. In large skillet, heat 2 tbsp (30 ml) oil over medium-high heat and brown chops on both sides, sprinkling with salt and pepper. Add tomatoes, tomato paste, onion, garlic, basil and hot pepper flakes. Reduce heat to low, cover and simmer about 12 minutes or until chops are tender.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente (tender but firm). Drain well, toss with remaining oil, transfer to serving dish and arrange chops and sauce on top. Sprinkle with cheese and garnish with fresh basil if desired.

Yield: 3 to 4 servings

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Honey Mustard Shoulder Chops

8	New Zealand Spring Lamb shoulder chops	8
1/4 cup	vegetable oil or olive oil	50 ml
1 tbsp	freshly squeezed lemon juice	15 ml
1 tsp	dried leaf oregano	5 ml
2 tbsp	Dijon mustard	30 ml
2 tbsp	liquid honey	30 ml
1 tbsp	soya sauce	15 ml

Trim fat from chops and nick edges to prevent curling. Whisk together oil, lemon juice and oregano. Place chops on greased grill about 4 inches from hot coals. Brush both sides with oil mixture. Barbecue 4 minutes on one side.

Stir mustard with honey and soya sauce. Turn chops and generously brush top side with mixture. Barbecue 4 more minutes. Turn and brush other side with mustard mixture. Barbecue 2 more minutes, watching carefully so chops do not burn. Turn and barbecue additional 2 minutes.

Yield: 4 servings

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