Skillet Roasted Lamb Shoulder Blade Chop and Zucchini, Mushrooms, and Onions (Serves 1-2)
The last choices in my refrigerator often make great meals when combined. My last choices recently were one lamb shoulder blade chop, one zucchini, a few sliced white mushrooms, and some sliced onion. I worried that mushrooms would not do well roasting in a cast iron skillet, but they did great and I plan to make this meal again.
Prep and Cook Time: 40-45 minutes
1 lamb shoulder blade chop
1 small handful of sliced mushrooms
1 small handful of sliced onion
Red chili powder
Directions: Pre-heat oven to 400 degrees. Rinse and cut zucchini into bite-size pieces. Pile in a bowl with some sliced mushrooms and sliced onions. 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 vegetables 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 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.
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