Lamb Shoulder Blade Chops with Zucchini and Squash

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

Ingredient list:

2 lamb shoulder blade chops
1 sweet yellow onion
2 to 3 zucchini
2 to 3 squash
Dried cranberries (infused with apple juice)
Coconut oil
Dried rosemary
Garlic powder
Salt

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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