This is perhaps one of the best preparations of lamb I’ve ever made, and with the fewest steps and ingredients. I recently made this dish for a New Moon closing, and the men sung my praises that night! All praises and glory to the Father. It is a beautiful thing as an Israelite woman to have the food I prepare bless my lord and brothers. If you enjoy savory and perfectly seasoned meat, this is definitely one to try. I grilled these bad boys and finished low and slow in the oven for a fall off the bone experience you will thank your sister for later! Served over mashed sweet potatoes, this is a beautifully balanced meal that is sure to tantalize the taste buds. Oh and btw, it was just a tasty the second night!
6 – 8 lamb shoulder chops, cleaned
2 inches fresh ginger, minced
7 cloves of garlic, minced and separated
4 tablespoons soy sauce
4 tablespoons of avocado oil
1.5 tablespoons brown sugar
Salt + Pepper (to gently season lamb)
1/2 cup whipping cream
1/8 red onion, diced fine
- Very sparingly season lamb with salt and pepper. I mean sparingly! You only want to heighten the other flavors you will use later. A pinch or so per side of meat is plenty.
- Add brown sugar, ginger, 6 cloves of the 7 of garlic, oil, and soy sauce to a bowl and mix well. Press garlic and ginger bits against the sides of the bowl to press the juices out into your mixture. Set aside.
- Add lamb to hot grill and sear on both sides. It will depend on how hot your grill is, so be sure to watch it. While you are watching your meat, pour the brown sugar mixture into the bottom of a pan.
- Once seared on both sides, quickly baste each side using the brown sugar mixture and allow grill to caramelize each side. The grill is going to flare a bit from the sugar, so be careful. You just want to get a coat of the glaze nice and stuck to the outside of the meat and you’re good.
- Lay grilled pieces of meat into a single layer in the bottom of the pan. Do your very best to get in a single layer, or as flat/even of a layer as possible.
- Cover the pan with foil and place in a 275 degree preheated oven for 1 hour. Be sure to flip meat half way through to ensure each piece of meat is cooking directly in the sauce.
- While your lamb is slowly cooking in the oven, add 1/8 of a red onion and 1 clove of garlic to a skillet and sauté over medium heat until translucent.
- After 1 hour, remove the pan and pour all the drippings directly into a skillet of onions and garlic. Allow the mixture to reduce down about 10 minutes.
- After 10 minutes, turn the stove to low and add 1/2 cup whipping cream. Stir to incorporate. Taste and add more cream if desired.
- Plate sweet potatoes and place cooked lamb on top. Drizzle sauce over the lamb and potatoes and enjoy with a vegetable side of your choice!
If you don’t want to fire the grill up to prepare these chops, use a skillet to sear both sides before finishing the same way in the oven. You will still want to do the quick basting that is outlined above, but in the skillet instead of the on the grill. Enjoy!