Crispy American Lamb Salad with Yogurt Dressing

  

June 20, 2022

Recipe provided by Cosette's Kitchen - (cosetteskitchen.com), courtesy of the American Lamb Board (Crispy American Lamb Salad with Yogurt Dressing | American Lamb).

  • Prep: 30 mins
  • Cook: 2 hrs

Ingredients

Lamb

2 lb American lamb shoulder chops

1 tbsp Olive oil

2 tsp Kosher salt

1 tsp Black pepper

2 1/2 tsp Sumac

4 cups Water

1 Cinnamon stick

1 Bay leaf

1 tsp Garlic powder

Yogurt dressing

1 cup Yogurt

2 cloves Garlic, minced

3/4 tsp Kosher salt

3 tbsp Olive oil

Juice of 1 lemon

1 tsp Sumac

2 tsp Dried mint

Salad

4 cup Lettuce, washed & chopped (romaine or green/red leaf)

Feta

Dates, chopped

Olives

Fresh mint

Tomatoes

Directions

Lamb Shoulder Chops

1Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

2On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker

1Add your seared chops to the pot and add 4 cups of water, enough to cover.

2Add in a cinnamon stick and bay leaf.

3Seal pressure cooker and set to "high pressure" for 45 minutes.

4Allow to naturally release pressure for at least 15 minutes.

5Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top

1Add your seared chops to the pot and add 4 cups of water, enough to cover.

2Add in a cinnamon stick and bay leaf.

3Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

4After 2 hours, lamb should be tender and falling off the bone.

5Remove lamb from pot, drain excess liquid* and remove to cool.

Seared Lamb

1When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp sumac.

2Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

3Lamb will darken in color and begin to slightly crisp.

4Remove and add to your salad.

Yogurt Dressing

1Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

2Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.

Salad

1Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

2Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

3Drizzle a little extra dressing if you desire.*

Cook time: 45mins - 2 hours

  • The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain.
  • Your dressing will last as long as your yogurt is good, be sure to check the expiration date.
  • You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer.
  • Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for a quick lunch idea.
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