Lamb Shoulder Chops with Mint Vinaigrette

So the NBA playoffs are here, and I ain't no basketball widow—I love my Golden State Warriors and Portland Trailblazers. For game one of the round-one series between the Warriors and Los Angeles Clippers, we hosted a pizza party with a close high-school friend of the BF, his lovely wife and twins (boy and girl), who are now finishing up their HS-freshman year. [Ed. note: Time flies! Is April really halfway done?]

We also for the first time met a previously social-media-only acquaintance, a young man who shares the BF's love of San Francisco bay area sports teams. Always better to meet in person! Together, we all enjoyed an emphatic game-one Warriors victory. [Ed. note: Since the Warriors somehow managed to blow a 31-point lead in game two, we now must have pizza parties for all future games. Hey I don't make the rules. :-\ ]

Note to self: make lamb shoulder chops more often. Inexpensive, take little-to-no time to cook (6-10 minutes!) and go with almost anything. Being that it is spring, lamb goes very well with mint, carrots, and potatoes, all of which are are in season. 

​This beautiful meal will grace our Passover table and will be served as Easter dinner to one client family as well.

NOTES:

• Lamb shoulder chops are not the same as lamb rib chops, which are more expensive.
  
• Many side dishes go well with lamb, but may I kindly suggest roasted rainbow carrots from January. (www.moveablefeast.me/blog/roasted-carrot-lentil-salad-with-radishes-and-tahini-dressing).
  
• Totally optional, but I added pomegranate seeds and spiced yogurt.
  
• The mint vinaigrette is very versatile—drizzle over meats, seafood, carrots, potatoes, etc. 
  

PS: One year ago, the BF and I fought off a seriously pesky bug [Ed. note: NOT fun.] and I made white chocolate bark with strawberries and pistachios (www.moveablefeast.me/blog/white-chocolate-bark-with-strawberries-pistachios).

Adapted from: Jessica Seinfeld
Number of servings: 4

Ingredients
Mint Vinaigrette

• 2 teaspoons honey
• ¼ cup white wine vinegar
  
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon kosher salt
  
• ⅛ teaspoon freshly ground black pepper
  
• 1 shallot, chopped
• ½ cup chopped fresh mint leaves
  

Lamb

• 4 lamb shoulder chops, 1-inch thick (about 2 pounds)
  
• ½ teaspoon kosher salt
  
• ¼ teaspoon freshly ground black pepper
  
• 2 teaspoons extra virgin olive oil

Optional Toppings

• Pomegranates
  
• Greek yogurt (add to taste: ground cumin, fennel, dill & garlic, salt, squeeze of lemon)
  

​Directions

1. In a small bowl, whisk together the honey, vinegar, oil, salt, and pepper (roughly about 6 turns on pepper mill). Chop the shallot and add to the bowl. Pick the mint leaves from their stems and mince. Add to bowl and stir to combine. Set aside.
   
2. Pat the lamb dry with a paper towel. Season both sides with the salt and pepper. Place a large skillet on the stove and turn heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the lamb to the skillet and cook to desired doneness, 3-5 minutes per side for medium-rare.
   
3. Drizzle with mint vinaigrette and top with pomegranate seeds and yogurt, if using.