Lamb Shoulder Chops with Herb and Sunflower Seed Salad

Name: Lamb Shoulder Chops with Herb and Sunflower Seed Salad
Total time: 45 min
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 1 tablespoon coriander seeds, coarsely ground; 1 tablespoon black peppercorns, coarsely ground; 1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice, divided; 2.50 teaspoons kosher salt, divided; 2.50 pounds lamb shoulder blade chops (about 1 inch thick) or flanken-cut beef short ribs (about 1/2 inch thick); 1 teaspoon honey; 1.50 cups loosely packed fresh flat-leaf parsley leaves; 1.50 cups loosely packed fresh cilantro leaves; 1 cup loosely packed dill sprigs; 1 cup loosely packed fresh mint leaves; .50 cup roughly chopped fresh chives; .25 cup salted roasted sunflower seed kernels (about 1 ounce)

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Lamb shoulder chops cook quickly; they're a very forgiving cut that's perfect for outdoor grilling. Here, Justin Chapple pairs the grilled lamb with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds—the tender herbs are a fresh foil for the lamb. Pick up one bunch of chives and two bunches each of parsley, cilantro, dill, and mint for the herb salad.

By

Justin Chapple

Published on April 22, 2021

Active Time:

30 mins

Total Time:

45 mins

Servings:

6

Ingredients

5 tablespoons extra-virgin olive oil, divided
1 tablespoon coriander seeds, coarsely ground
1 tablespoon black peppercorns, coarsely ground
1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice, divided
2.50 teaspoons kosher salt, divided
2.50 pounds lamb shoulder blade chops (about 1 inch thick) or flanken-cut beef short ribs (about 1/2 inch thick)
1 teaspoon honey
1.50 cups loosely packed fresh flat-leaf parsley leaves
1.50 cups loosely packed fresh cilantro leaves
1 cup loosely packed dill sprigs
1 cup loosely packed fresh mint leaves
.50 cup roughly chopped fresh chives
¼ cup salted roasted sunflower seed kernels (about 1 ounce)

Directions

Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork; rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.
Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates; grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill; let rest 5 minutes.
Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels; toss to combine. Serve with lamb chops.

Note

Flanken-cut short ribs are thinner than English-cut short ribs and can be purchased at Korean or Chinese grocery stores.