Chef Emmet Moeller is an Applestone regular. We are thrilled to share this recipe for lamb shoulder chops as part of our Community Cookbook. Not all lamb chops should be cooked the same way. Some get seared on a stovetop and others need to be cooked slow and low. It just depends on how worked the muscle is. Shoulder chops fall into the more worked category, and so we tend to suggest cooking them on extended low heat to break them down. We do sometimes grill them, too.
That Chef Emmet does something entirely different with lamb shoulder chops excites us. And we’re always happy to highlight lamb shoulder chops, which are inexpensive, fatty in a good way, larger than your average chop, and under appreciated.
CHEF EMMET MOELLER’S LAMB SHOULDER CHOPS WITH TOASTED CARAWAY AND RED CABBAGE
Don’t let the fattiness of this lovely cut deceive you! The meat is tender and mild. Season ahead of time and cook the meat with some acid and you’ve got a beautiful plate of food. I love toasted caraway, and while it isn’t traditionally used with lamb, it brings extra warmth to this colorful dish.
1 tbsp caraway seeds
1 tbsp kosher salt
2 lamb shoulder chops
1 tsp extra virgin olive oil
2 tbsp grass-fed unsalted butter
1 small yellow onion, sliced
¼ of a large red cabbage, shredded
¼ cup white wine vinegar
1 tbsp maple syrup
Salt and pepper to taste
Heat a dry cast iron skillet over a medium high flame. Add caraway seeds and toast, stirring occasionally, until they are fragrant and slightly darker brown. Remove from heat and cool.
Crush the caraway seeds in a mortar and pestle until they are in small pieces. Mix with the kosher salt. Put the lamb shoulder chops on a plate and pat them dry with a paper towel. Rub the chops with the caraway salt on all sides. Let the salted chops sit for at least 15 minutes.
Heat the cast iron pan over medium high heat. When the pan is hot, add 1 tsp olive oil. Sear the chops in the pan, about 3 minutes per side. Take them out of the pan and set aside. In the same pan, melt 2 tsbp butter, until sizzling but not brown. Add the sliced onion and stir, allowing the onions to take on some color and soften. Add a pinch of salt and stir, loosening any crust from the bottom of the pan. Once the onions are brown and softened, add the cabbage and stir. Cook the cabbage until it has begun to wilt, about 5 minutes.
While the cabbage cooks, combine the white wine vinegar and maple syrup. Lower the heat to medium low. Nestle the lamb chops into the cabbage, then pour the vinegar mixture into the pan. It will sizzle and bubble – give the pan a good shake to make sure the liquid reaches all parts of it. Cover the pan and let simmer for 8 – 10 minutes. Remove the lid and season the cabbage to taste. Allow the lamb to rest for a few minutes before serving over the cabbage.
Trained at Natural Gourmet Institute, Emmet’s food is inspired by the seasons, beautiful produce, and ingredients that make you feel well and nourished. If you want to know more about Emmet, check out EmmetCooks.com and Instagram.
Do you have a recipe you want to share for our Community Cookbook? Get in touch.