Citrus Marinated Lamb Shoulder Chops
December 22, 2018 • 0 comments
As the first snow of the season was falling outside and also the temperature, I was not ready to stop the grilling season and was craving something tropical. I caved and bought a pineapple, green pepper and a red onion for this recipe and found my fancy skewers for a shish kabob. I marinated this lamb shoulder because this recipe requires to cook it fast. The citrus is used to break down the proteins in the meat which will make for a tender juicy meal!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 package) Lamb Shoulder Chops
- (1 orange) Orange
- (2 Limes) Lime
- (1/4 cup) Olive Oil
- (1 tbsp.) Minced Garlic
- (1 tbsp.) Molasses
- (1/4 tsp.) Red Pepper Flakes
- (1 tbsp.) Dijon Mustard
- (to taste) Salt
- (to taste) Pepper
- (1 tsp.) Hoisin Sauce
- (1 tbsp.) Soy Sauce
Directions
Combine all ingredients:
Zest & juice of 1 Orange
Zest & juice of 1 lime
1 Lime for garnish
¼ C. Olive Oil
1 TBLS. Garlic, minced
1 TBLS. Molasses
¼ tsp. Red Pepper Flakes
1 TBLS. Dijon Mustard
Salt & Pepper to taste
1 tsp. Hoisin Sauce
1 TBLS. Soy Sauce
Prepare your Lamb Shoulder by cutting into chunks and placing them in the marinade for at least two hours.
Using vegetables and fruits of your choice skewer your Lamb Shoulder and vegetables. Grill over high heat until lamb is to your liking. I reserved my marinade and added 1 cup of Pineapple juice, cooking until a good boil. I then added a cornstarch slurry to make a nice dipping sauce. Serve over Rice.
