Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Lamb
2 lbs American lamb shoulder chops
1 tbsp Olive oil
2 tsp Kosher salt
1 tsp Black pepper
2.50 tsp Sumac
4 Water
1 Cinnamon stick
1 Bay leaf
1 tsp Garlic powder
Yogurt dressing
1 cup Yogurt
2 Garlic, minced
0.75 tsp Kosher salt
3 tbsp Olive oil
Juice of 1 lemon
1 tsp Sumac
2 tsp Dried mint
Salad
4 cups Lettuce, washed & chopped (romaine or green/red leaf)
Feta
Dates, chopped
Olives
Fresh mint
Tomatoes
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
3Add your seared chops to the pot and add 4 cups of water, enough to cover.
4Add in a cinnamon stick and bay leaf.
5Seal pressure cooker and set to "high pressure" for 45 minutes.
6Allow to naturally release pressure for at least 15 minutes.
7Remove lamb from pot, drain excess liquid* and take out to cool.
Stove top
8Add your seared chops to the pot and add 4 cups of water, enough to cover.
9Add in a cinnamon stick and bay leaf.
10Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.
11After 2 hours, lamb should be tender and falling off the bone.
12Remove lamb from pot, drain excess liquid* and remove to cool.
Seared Lamb
13When 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.
14Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.
15Lamb will darken in color and begin to slightly crisp.
16Remove and add to your salad.
Yogurt Dressing
17Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.
18Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.
Salad
19Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.
20Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.
21Drizzle 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.
Ingredients
Lamb
2 lbs American lamb shoulder chops
1 tbsp Olive oil
2 tsp Kosher salt
1 tsp Black pepper
2.50 tsp Sumac
4 Water
1 Cinnamon stick
1 Bay leaf
1 tsp Garlic powder
Yogurt dressing
1 cup Yogurt
2 Garlic, minced
0.75 tsp Kosher salt
3 tbsp Olive oil
Juice of 1 lemon
1 tsp Sumac
2 tsp Dried mint
Salad
4 cups 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
3Add your seared chops to the pot and add 4 cups of water, enough to cover.
4Add in a cinnamon stick and bay leaf.
5Seal pressure cooker and set to "high pressure" for 45 minutes.
6Allow to naturally release pressure for at least 15 minutes.
7Remove lamb from pot, drain excess liquid* and take out to cool.
Stove top
8Add your seared chops to the pot and add 4 cups of water, enough to cover.
9Add in a cinnamon stick and bay leaf.
10Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.
11After 2 hours, lamb should be tender and falling off the bone.
12Remove lamb from pot, drain excess liquid* and remove to cool.
Seared Lamb
13When 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.
14Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.
15Lamb will darken in color and begin to slightly crisp.
16Remove and add to your salad.
Yogurt Dressing
17Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.
18Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.
Salad
19Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.
20Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.
21Drizzle a little extra dressing if you desire.*
Crispy American Lamb Salad with Yogurt Dressing
