Shishliki Chops
New problems need new solutions! For the first time ever, we can't keep enough shishliki in the freezer. We are working on that, but it the meantime we have taken lamb chops - both shoulder and loin - and had them marinated in our shishliki recipe. Same amazing flavour. Ready for the grill; no skewers needed!
Story
When we first started selling lamb to our customers, we were only able to sell by the half or whole... but we had customers that would committ to more just so they could get what they really wanted... the chops. Thankfully, we are able to offer these now as individual cuts (though we think the rest of the lamb is pretty tasty, too!)
Ingredients
Just one:
Lamb, raised on pastures and fed grain and forages grown on our farm.
Cooking Tips
When I first started cooking lamb, I stuck to the classic flavours: oregano, garlic, rosemary, lemon, and I would marinate and fuss over it. Not necessary!
Now that I am confident in the consistency and versitility of lamb, I have enjoyed pushing the limits in flavours... coffee rubs, smoked paprika, curry, cumin, flavoured vinegars (not all at once!) etc. are fun to experiment with.