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Recipe Provided By
"Cossette's Kitchen"Prep Time
35 min
Cook Time
45min
Total Time
1 hr, 30min
Servings
4
Ingredients
Lamb:
- 2 pounds American Lamb shoulder chops
- 1 Tablespoon olive oil
- 2 Teaspoons kosher salt
- 1 Teaspoon black pepper
- 2 1/2 Teaspoons sumac
- 4 cups water
- 1 cinnamon stick
- 1 bay leaf
- 1 Teaspoon garlic powder
Yogurt Dressing:
- 1 cup yogurt
- 2 cloves garlic, minced
- 3/4 Teaspoons kosher salt
- 3 Tablespoon olive oil
- juice of 1 whole lemon
- 1 Teaspoons sumac
- 2 Teaspoons dried mint *
Salad:
- 4 cups of wash and copped lettuce (romaine or green/red leaf is great)
- Feta Cheese
- Chopped dates
- Olives
- Fresh mint
- Tomatoes
Directions
Lamb Shoulder Chops
Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.
On 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 Method
Add your seared chops to the pot and add 4 cups of water, enough to cover.
Add in a cinnamon stick and bay leaf.
Seal pressure cooker and set to "high pressure" for 45 minutes.
Allow to naturally release pressure for at least 15 minutes.
Remove lamb from pot, drain excess liquid* and take out to cool.
Stove top Method
Add your seared chops to the pot and add 4 cups of water, enough to cover.
Add in a cinnamon stick and bay leaf.
Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.
After 2 hours, lamb should be tender and falling off the bone.
Remove lamb from pot, drain excess liquid* and remove to cool.
When 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.
Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.
Lamb will darken in color and begin to slightly crisp.
Remove and add to your salad.
Yogurt Dressing
Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.
Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.
Salad
Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.
Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.
Drizzle a little extra dressing if you desire.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
