by flavcity Simply Spring Sheet pan dinner with Aussie Lamb Shoulder Chops & Veggies
- Prep time 20Min
- Cook time 45Min
- Technique Roast, Bake
- Meat Lamb
- Cut Shoulder
- Serves 4
These grassfed lamb shoulder chops are so versatile, you canbraise them low & slow or cook them like a steak. First I baked the veggies in oven, then pan sear the lamb and transferred the chops and veggies to the sheet pan to finish cooking. The recipe is #keto, and I put some turnips in there to give the dish a potato-like feel. #beaussome #aussielamb
Ingredients
4 Aussie Grass-fed Lamb Shoulder Chops
1 pound brussel sprouts, halved
1.5 pounds turnips, peeled & cut in wedges
12 ounces green beans, trimmed
1 cup cherry tomatoes, halved
Smoked paprika & ground turmeric
Avocado oil
Salt & pepper
Method
Pre-heat oven to 450 F and combine the brussels, turnips, and green beans on a sheettray and season with 1.5 tablespoons of oil, 1 teaspoon salt, and a few cracks of pepper. Bake the veggies for 25 minutes. Meanwhile, season the Aussie lamb shoulder chops with a pinch of paprika, turmeric, salt, and pepper. Pre-heat a cast iron pan overmedium-high heat and sear the chops until crusty on both sides, about 4 minutes total. Remove lamb and set aside. After the veggies have been baking for 25 minutes, lower the oven to 300 F and place the lamb on the sheet tray, and bake until the internal tempof the Aussie lamb chops is 140 F, about 20 minutes. Allow the lamb to rest for 5 minutes then serve and enjoy!
