I woke up this morning feeling the need for something different, and with such a beautiful day, the grill was calling, along with it, lamb and eggs.
Coming off of a recent misinterpretation at the store, I have found myself in possession of lamb shoulder chops. I’d not had any experience with this cut, by name or even by sight, so time to get creative. This is the first of a few recipes using them, but so far this became a quick favorite.
A word of warning about this cut. It is apparently a steak cut lamb shoulder. It’s also 40% bone and fat. Don’t cook one thinking you’re in for a big meal, but for a breakfast steak, it is perfect.
Adding some fun to this recipe was a freshly seasoned small cast iron pan. This makes fantastic eggs on the grill, and I HIGHLY recommend getting one, if only for grill use.
- 8oz lamb shoulder chop
- 2 large eggs
- tsp lamb fat (or butter or oil)
- salt and pepper to taste
- Get the grill going, and put your cast iron right over the coals to preheat for 5 minutes of so
- Add lamb fat to the cast iron, when melted, add the eggs
- Move the cast iron off to the side. Not on the cold side of the grill, but not over direct heat, put the lid on, and let sit 2 minutes
- Sear the lamb steak, 60 seconds per side, with the lid on.
- Move the steak to the indirect side and wait until the eggs are done.
- Serve and enjoy
- Your cooking time may vary with the eggs, just keep an eye on them
- You will, unfortunately, need a good steak knife and expect to get dirty eating this. It’s an odd cut of lamb, and tricky to get all the meat from.