Skillet Roasted Lamb Shoulder Chop with Brussels Sprouts

Skillet Roasted Lamb Shoulder Chop with Brussels Sprouts (Serves 1-2)

After learning how good vegetables cooked with chicken thighs in a cast iron skillet were, I began a binge of roasting chicken thighs with Brussels sprouts, asparagus, green beans, carrots, cabbage, and zucchini and squash. The chicken tastes great and I am enjoying the variety of vegetables, but I knew I needed to move on to something besides chicken. Then it dawned on me that lamb produces a lot of rich fat when cooked, just like skin-on chicken thighs. So I made the same meal I’ve been making, only with lamb shoulder chops instead of chicken thighs. It turns out that vegetables cooked with lamb in a cast iron skillet are worthy of binge cooking.

Prep and Cook Time: 40-45 minutes

Ingredient list:

1 lamb shoulder chop (about 1 pound)
1 pound of Brussels sprouts
Coconut oil
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse Brussels sprouts, chop woody ends off with a knife, cut in half, peel off and discard loose or damaged leaves. Pile Brussels sprouts in a bowl and season with a dusting of salt and garlic powder. Add 1 or 2 tablespoons of coconut oil to a cast iron skillet over high heat. Dust both sides of the lamb with salt, garlic powder, and black pepper. 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 Brussels sprouts to the skillet and arrange around the lamb. 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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One Response to “Skillet Roasted Lamb Shoulder Chop with Brussels Sprouts”

  1. Kimberlie says:

    That looks amazing! I’m ready for you to open the first paleo restaurant in North GA!

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