Lamb Shoulder Blade Chops with Zucchini and Squash (Serves 2)
My friends Phil and Mary Busman raise red headed Tunis sheep at Cherith Farms in Alpharetta, Georgia. I keep telling Phil that I am going to buy a chest-type freezer and get a whole sheep from him, but so far, I am getting my lamb from the grocery store. All the lamb in the grocery store is imported from New Zealand. I don’t understand the economics of importing sheep from the other side of the world when they are thriving in a pasture just a few miles from my house, but we live in a crazy world. In any case, I am glad that lamb is routinely available at the grocery store, because I love it pan seared. Here I am pairing it with stir-fried zucchini and squash, but I like nearly anything with lamb.
Prep and Cook Time: 25-35 minutes
2 lamb shoulder blade chops
1 sweet yellow onion
2 to 3 zucchini
2 to 3 squash
Dried cranberries (infused with apple juice)
Directions: Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of lamb chops with a nice dusting of salt, garlic powder, and dried rosemary. Lay the meat in the dry pan and let it sear undisturbed for 6 minutes on the first side. Turn and sear the other side for at least 6 minutes. Transfer to plate and allow the meat to rest while you stir fry the vegetables. Meanwhile, chop onion, squash, and zucchini into bite-size pieces. Melt 1 or 2 tablespoons of coconut oil in a wok over medium heat. Add the onion and let it cook for 3 to 4 minutes, stirring frequently. Add the squash and zucchini and let it cook with the onion another 4 to 5 minutes, stirring frequently. Dust the vegetables with salt and garlic powder to taste. Add a handful of dried cranberries and mix well before serving.
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