Lamb Shoulder Chop

Lamb Shoulder Chop

• charred wombok slaw
• 4 tablespoons Kewpie mayo
• 2 teaspoons lime juice
• 1/4 wombok
• 2 tablespoons parsley (chopped)
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon soy sauce (less sodium)
• 2 tablespoons sweet chili
• 2 teaspoons American BBQ Seasoning Sweet & Smokey
• 2 tablespoons scallions
• 2 each lamb blade shoulder chop
• 2 tablespoons lanes bbq sweet heat
• 1 tablespoon oil
• 2 whole white onions (sliced)
• 500 grams red bliss potatoes (precooked)

1. Preparation

2. Season lamb chops with American BBQ Seasoning

3. Cooking/Assembly
4. Place lamb chops on grill grate over the flame. Oil the griddle and begin caramelizing sliced onions. Smash cooked potatoes into cast iron and allow to sear and warm. Turn and flip lamb chops. Toss potatoes and onions, then flip the 3/4 cooked lamb on top of potato and onion pile to gently finish cooking while dripping into potatoes. Place 1/4 of chinese cabbage on grill grate directly over flame for some char. Don't cook the cabbage, just add char flavour.
5. Finishing
6. Remove cabbage from grill, slice thin and dress with slaw dressing (combine all slaw ingredients). Finish lamb to internal temp of approx. 80C. Transfer potatoes and onions to presentation platter, top with finished lamb chops and garnish with charred slaw and chopped parsley.

This recipe showcases the versatility of lamb shoulder chops. The charred cabbage adds a unique smoky element to the fresh slaw.
Storage: Best served immediately, components can be prepped ahead
Nutritional Notes: High protein, contains vegetables

Main Course