Name: Mostarda Glazed Lamb Shoulder Chops
Yield: 1 servings
Cuisine: American
Ingredients: 2 Balsamic vinegar; 6 Whole cloves; 1 (stick) Cinnamon; 1 Orange zest; 1 cup Mostarda puree; 6 Mint leaves, minced; 4 Sage leaves, minced; 2 Basil leaves, minced; 4 (6 to 8 ounces each) American Lamb shoulder chops; 3 tbsp Almond oil; Kosher salt and fresh ground black pepper

CategoryLamb ShoulderCuisineAmerican

Yields1 Serving

2 Balsamic vinegar

6 Whole cloves

1 (stick) Cinnamon

1 Orange zest

1 cup Mostarda puree

6 Mint leaves, minced

4 Sage leaves, minced

2 Basil leaves, minced

4 (6 to 8 ounces each) American Lamb shoulder chops

3 tbsp Almond oil

Kosher salt and fresh ground black pepper

In a stainless steel pan, boil vinegar with cloves, cinnamon and orange zest; reduce by half. Strain vinegar. While hot, place in a bowl or pan; whisk in mostarda, mint, sage and basil.

Pat lamb dry. Season with oil, salt and pepper; rub chops well. Brush vinegar glaze over both sides of each chop. Broil 4 inches from heat until brown, turning once. Lower heat; baste with glaze and continue turning chops. Cook to desired doneness. Remove chops, place on rack and brush with glaze. Allow chops to set 3 to 5 minutes.

Chef’s Note: Serve Mostarda Glazed Lamb Shoulder Chops over a Caesar salad or ratatouille risotto.

Recipe and image provided by the American Lamb Board

Ingredients