Lamb Shoulder Chops with Herb and Sunflower Seed Salad

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.

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

  1. 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.

  2. 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.

  3. 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.

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