Lamb – Swift

Ingredients:

• 8 Australian Lamb Shoulder Chops
• 1 Tbsp Ground Cumin
• 1/2 Tbsp Garlic Powder
• 1 Tbsp Dried Oregano
• 1 Tbsp Dried Thyme
• 1 Tsp Ground Cinnamon
• 1/2 Tsp Kosher Salt
• Vegetable Oil as needed
• 2 Cups Vegetable Stock
• Tzatziki Sauce as desired
• Crispy Diced Potatoes as desired
• Mild Giardiniera as desired
• Pickled Red Onions as desired

Cooking Directions:

• For the lamb: In a small bowl combine cumin, garlic powder, oregano, thyme, cinnamon and salt. Mix until combined and rub over all of the shoulder chops.
• To cook: Using the SEAR setting on the Instant Pot, sear two to three chops at a time, with a drizzle of vegetable oil, until golden on each side.
• Once all chops have been seared, place them all into the Instant Pot with the vegetable stock. Cook for 35 minutes at HIGH pressure or until chops are tender and falling off of the bone.
• To serve: Place braised lamb atop tzatziki sauce with crispy potatoes, giardiniera and top with pickled red onions

Ingredients:

• 8 Australian Lamb Shoulder Chops
• Kosher Salt as desired
• Black Pepper as desired
• Vegetable Oil as desired
• 6 Cloves Fresh Garlic
• 1 Cup Diced Sweet Potatoes
• 1 Cup Diced Parsnips
• 1 Cup Diced Carrots
• 1 Cup Diced Onions
• 1 Cup Pearl Barley
• 6 Cups Beef Broth
• Fresh Thyme as desired

Cooking Directions:

• For the chops: season with salt and pepper.
• To cook: Using the SEAR setting on the Instant Pot, sear two to three chops at a time, with a drizzle of vegetable oil, until golden on each side.
• Once all chops have been seared, place them all into the Instant Pot with the remaining ingredients, except the fresh thyme.
• Press the soup/stew button OR cook manually for 35 minutes.
• When the cooking cycle ends, let the pot naturally release the pressure for 15 minutes.
• To serve: Stir the soup, remove bones and serve immediately.

Ingredients:

• 8 Australian Lamb T-Bone Chops
• Kosher salt as desired
• Black Pepper as desired
• 1/2 Cup Chopped Parsley
• 1/2 teaspoon Kosher Salt
• 1 Clove Minced Garlic
• 2 Tsp Minced Red Onion
• 1/2 Cup Extra Virgin Olive Oil
• 1 Cup Hard Cider

Cooking Directions:

• Preheat a grill or skillet to MEDIUM-HIGH heat.
• For the lamb chops: Season as desired with salt and pepper. Sear Lamb T-Bones until cooked to desired doneness – about 3 minutes on each side for medium.
• For the chimichurri: In a sauce pot over MEDIUM heat, bring cider to a simmer and reduce to 2 tbsp – about 15 to 20 minutes. Chill before using.
• Next, in a mixing bowl, whisk together chopped parsley, salt, minced garlic, red onion, extra virgin olive oil and hard cider reduction.
• To serve: Garnish the grilled lamb chops with chimichurri sauce and serve immediately.

Ingredients:

• 4 ears of corn, kernels cut off cob
• 1/4 cup of pickled fresno peppers
• 1/2 head of cauliflower cut into pieces
• 1/2 head of cabbage, shredded fine
• 4 cloves of garlic, sliced thin
• Extra virgin olive oil, as desired
• Kosher salt, to taste
• Black pepper, to taste
• 1 1/2 Tablespoons of red wine vinegar
• 1/4 bunch of parsley, chopped
• Baby arugula, as desired

Cooking Directions:

• For the Chow Chos Salad – In a mixing bowl, combine all ingredients except the vinegar, parsley, and arugula.Place in a skillet over MEDIUM-HIGH heat and cook until vegetables are tender- about 10 minutes. Remove from heat, toss with the red wine vinegar and chopped parsley. Top with baby arugula, as desired.
• Pre-heat grill to 450F or MEDIUM-HIGH heat. Season the lamb and cook to desired doneness. Once cooked, remove from heat and rest for 5 minutes before slicing. Serve with the chow chow salad.

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 1 teaspoon corn starch
• 8 Australian lamb t-bone chops
• Kosher salt, to taste
• Black pepper, to taste
• Fresh mint, chopped, for garnish
• 4 each fresh lime wedges

Cooking Directions:

• For the bourbon glaze -In a small sauce over MEDIUM-HIGH heat, whisk together brown sugar, bourbon and soy sauce. Bring to a boil and whisk in corn starch. Continue to cook until thickened then remove from heat and reserve until ready to use.
• Pre-heat grill to 450F or MEDIUM-HIGH heat. Season each chop with salt and pepper.Place two of the two of the t-bone chops on a plate with your favorite side dishes. Drizzle with bourbon glaze, top with fresh chopped mint and serve with a lime wedge.

Ingredients Dill Crema:

• 1 cup of yogurt
• 1 Tablespoon of buttermilk
• 1 teaspoon Dijon mustard
• 1/4 bunch of dill, pickled and chopped
• 1/4 cup roasted red pepper, minced
• 1 lemon, zested and juiced
• Kosher salt, to taste
• Black pepper, to taste

Ingredients Lamb Seasoning Mix:

• 1 Tablesppoon cumin, ground
• 1/2 Tablespoon of dried thyme
• 1/2 Tablespoon of dried rosemary
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt

Cooking Directions:

• For the Dill Crema: Combine the yogurt, buttermilk, Dijon mustard, chopped dill, minced red pepper, lemon zest and juice. Season with black pepper and kosher salt to taste. Reserve under refrigeration until ready to use.
• For the Lamb Seasoning Mix: Combine all ingredients. Reserve until ready to use.
• Preheat grill to 450F or MEDIUM-HIGH heat.Season lamb chops with the lamb seasoning mix and cook to desired doneness.Remove from heat and let rest for at least 5 minutes before slicing. Top with dill crema and enjoy with your favorite sides!