Recipe provided by | Cosette's Kitchen
Serves: 4 Preparation Time: 30 minutes Cook Time: 45 min- 2 hours
INGREDIENTS
Lamb
2 pounds American Lamb shoulder chops
1 Tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 1/2 tsp sumac
4 cups water
1 cinnamon stick
1 bay leaf
1 tsp garlic powder
Yogurt Dressing
1 cup yogurt
2 cloves garlic, minced
3/4 tsp kosher salt
3 Tbsp olive oil
juice of 1 whole lemon
1 tsp sumac
2 tsp dried mint *
Salad
4 cups of wash and copped lettuce (romaine or green/red leaf is great)
feta
chopped dates
olives
fresh mint
tomatoes
DIRECTIONS
Lamb Shoulder Chops
Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.
On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.
Electric Pressure Cooker Method:
Add your seared chops to the pot and add 4 cups of water, enough to cover.
Add in a cinnamon stick and bay leaf.
Seal pressure cooker and set to "high pressure" for 45 minutes.
Allow to naturally release pressure for at least 15 minutes.
Remove lamb from pot, drain excess liquid* and take out to cool.
Stove top Method:
Add your seared chops to the pot and add 4 cups of water, enough to cover.
Add in a cinnamon stick and bay leaf.
Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.
After 2 hours, lamb should be tender and falling off the bone.
Remove lamb from pot, drain excess liquid* and remove to cool.
Seared Lamb
When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp sumac.
Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.
Lamb will darken in color and begin to slightly crisp.
Remove and add to your salad.
Yogurt Dressing
Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.
Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.*
Salad
Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.
Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.
Drizzle a little extra dressing if you desire.*
Recipe Notes
The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain.
Your dressing will last as long as your yogurt is good, be sure to check the expiration date.
You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer.
Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for a quick lunch idea.
