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July 28, 2020

Crispy American Lamb Salad with Yogurt Dressing


Recipe Provided By
"Cossette's Kitchen"
Prep Time

35 min

Cook Time


Total Time

1 hr, 30min



big bowl of lamb steak salad with hands



  • 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 *


  • 4 cups of wash and copped lettuce (romaine or green/red leaf is great)
  • Feta Cheese
  • Chopped dates
  • Olives
  • Fresh mint
  • Tomatoes


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.



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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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