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
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4 Aussie Grass-fed Lamb Shoulder Chops
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1 pound brussel sprouts, halved
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1.5 pounds turnips, peeled & cut in wedges
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12 ounces green beans, trimmed
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1 cup cherry tomatoes, halved
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Smoked paprika & ground turmeric
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Avocado oil
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Salt & pepper
Method
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Pre-heat oven to 450°F and combine the brussels, turnips, and green beans on a sheet tray. Season with 1.5 tablespoons of oil, 1 teaspoon salt, and a few cracks of pepper.
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Bake the veggies for 25 minutes.
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Meanwhile, season the Aussie lamb shoulder chops with a pinch of paprika, turmeric, salt, and pepper.
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Pre-heat a cast iron pan over medium-high heat and sear the chops until crusty on both sides, about 4 minutes total. Remove lamb and set aside.
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After the veggies have been baking for 25 minutes, lower the oven to 300°F. Place the lamb on the sheet tray and bake until the internal temperature of the Aussie lamb chops reaches 140°F, about 20 minutes.
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Allow the lamb to rest for 5 minutes, then serve and enjoy!
