Last night for dinner I pulled some lamb shoulder chops out of the freezer that I bought at the end of the farmers market this fall from Crabapple Farm.
Cooked under the broiler (or on the grill at another time of year) they make for a fast but fantastic meal. I took some pesto out of the freezer to go with them--a great combination with lamb. I served these with mashed winter squash and rice pilaf.
4 lamb shoulder chops (thawed if frozen)
1/2 cup pesto (thawed if frozen)
Spread the pesto over the chops, liberally covering both sides. If you have the time, let them sit for 30-60 minutes to absorb some of the pesto flavor.
Preheat the broiler. Place the chops under it and broil for 3-4 minutes per side, until cooked medium rare (or more if you like).
Serves about 4.
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