Marinated shoulder lamb chops

The only problem I have with lamb rib chops these days is the price, and I’ve always steered clear of the shoulder chops, I never quite liked the look of them. But, since my budget hasn’t allowed me to buy lamb to cook at home since — it must be a couple of years now if not more — and those shoulder chops were a real bargain, I wrapped seven separately and put them in a bag in my freezer.

By the time I’d finished wrapping the seventh, the eighth was beginning to defrost so I put it in the fridge and logged on to the internet for inspiration. And am I glad I did!

Admittedly I only had bottled lemon juice instead of fresh, Grey Poupon Dijon mustard instead of whole grain mustard, I didn’t have Kosher salt and, as readers will realise already, I didn’t have an 8 1/2 ounce shoulder lamb chop. However, I did have fresh rosemary in the backyard, extra virgin olive oil, garlic and pepper in the pepper grinder —but I didn’t have a castiron grill pan…

…Nevertheless I decided to make do with what I had and hope for the best. And it turned out better than I could have hoped. It wasn’t just delicious, it was superdelicious. I picked up the bones to gnaw and suck to get the very last shred of meat off the bone, it was that good.

I’m giving Newsday readers the quantities you’ll need to feed four people (with two thin shoulder chops each for hungry people) and, in parenthesis (brackets) for one person — and one only lamb shoulder chop, although I reckon that the marinade should stretch to two if you’re feeling famished and want to treat yourself to two chops just for yourself.

To make my version you’ll need:

1/2 cup (1 fl oz) bottled lemon juice

2 tablespoons (1 1/2 teaspoons) Dijon mustard

1 tablespoon (about a half teaspoon) chopped

fresh rosemary

3 (1 small peg) cloves garlic, minced or

chopped very fine

1 teaspoon salt (a pinch of salt -- as directed)

1/2 cup (1 fl oz) extra virgin olive oil

Freshly ground black pepper

48 (1 only) thin shoulder lamb chops

METHOD

Put the lemon juice, mustard, rosemary, garlic, and salt in a large (2cup) or, for one person, small measuring jug, gradually whisk in the oil and season with pepper.

Pour this marinade into a large sealable plastic bag. Put the lamb chops in the bag and seal. Shake vigorously to coat all the surfaces of the chops.

Marinate the chops in the bag either 12 hours at room temperature (I put mine in the microwave to keep it safe from the cats) or 4 12 (overnight) hours in the ‘fridge.

Take the chops out of the marinade, discard the marinade and, using a spoon, gently scrape the remaining marinade off the chops (you don’t have to remove every last bit, I didn’t) and pat dry.

If you have a large grill pan put it over a medium heat for about 35 minutes. If, like me, you only have a large cast iron pot (with a lid, that I didn’t use for this recipe) that might be known in India as a dekshi (I bought it in The Little Store more than 20 years ago — and I treasure it!!).

So put you cast iron pot over a medium heat for 35 minutes.

Raise the heat to medium high, season the chop lightly with salt and cook on the grill pan or in the pot — about 3 minutes each side (if you’re cooking for four you may have to cook the chops in batches).

Let the chops rest about five minutes before serving with creamed potatoes and snap beans.

NOTE: The directions from ‘net the advise discarding the marinade. I did, but the next time I cook a shoulder lamb chop I think I’ll try using it to make a gravy/sauce with the drippings and a little flour in the cast iron pot that I cooked the chop.