April
10
Herb Lamb Shoulder Blade Chops
I discovered Lamb Should Blade Chops, almost hidden away in a small corner on a top shelf rack of fresh packed meats, at a local grocery store and found this simple and simply delicious way to serve. It’s not always available, but when it is, I’m ready.
Be sure to take the chops out of the refrigerator about 1 – 2 hours before you bake and follow semi-marinade instructions.
Preheat oven to 350 degrees.
Ingredients
- 1 1/2 lbs of Lamb Shoulder Blade Chops
- Sea salt
- Cracked Pepper
- Dried Thyme
- Dried Oregano
- Place chops on a baking tray and create a semi-marinade by seasoning with sea salt, cracked pepper, dried thyme and dried oregano.
- Drizzle with olive oil and rub in oil and seasonings on both sides of meat.
- Bake in preheated oven for total of 20 – 25 minutes. Turn halfway to evenly bake.
Tips: Serve with baked sweet potatoes and a salad.
Tips: You can bake this in Breville Smart Oven!
Tips: Bake 2 Sweet Potatoes (45 minutes @ 400 degrees) before you bake chops. Wrap in foil while chops are baking and will stay creamy and hot. Both of these can be made in Breville.