Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder’s not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it’s marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.
Ingredients
- 1 cup chopped cilantro
- 1 cup chopped mint
- ½ cup fish sauce
- ¼ cup lime juice
- ¼ cup sugar
- 1 tablespoon, chopped fresh chile (like jalapeno)
- black pepper
- 2 pounds of lamb shoulder chops
- Nutritional Information
Nutritional analysis per serving (10 servings)
268 calories; 19 grams fat; 8 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 16 grams protein; 65 milligrams cholesterol; 1173 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.
Dining and Cooking