Skillet Roasted Lamb Shoulder Blade Chop and Parsnips (Serves 1-2)
The parsnips looked like they had begun to burn and I was afraid they were ruined when I took the lid off my cast iron skillet. However, what looked like burning must have been caramelization because I swear they tasted like I was eating candy. The parsnips were so sweet, a sugar addict should avoid this meal. The lamb shoulder blade chop was excellent, but my favorite part was the parsnips.
Prep and Cook Time: 40-45 minutes
1 lamb shoulder blade chop
1 pound of parsnips
Red chili powder
Directions: Pre-heat oven to 400 degrees. Rinse and peel parsnips and cut them into bite-size pieces. Pile parsnips in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of lamb chop with salt, garlic powder, and crushed rosemary. Brown lamb 5 minutes on one side and then turn to brown the other side another 5 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add parsnips to the skillet and arrange around the lamb chop. Return lid to skillet. Once the second side has had 5 minutes to brown, move the skillet to the oven and let everything roast together for 25-30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!
Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with lamb, but I am a big eater.
I bought my cast iron skillet recently – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
Printer friendly version: Skillet Roasted Lamb Shoulder Blade Chop and Parsnips