Chili-Spiced Lamb Shoulder Chops

An Easter recipe submitted by holdmyglutenfreebeer that is good all year round!

💥WOW!💥 Who says the Easter lamb has to be a fancy rack or waiting-for-hours-to-eat roast? CHILI-SPICED LAMB SHOULDER CHOPS cook in minutes and add a flavor-POW to cleanse your palate from all of those sweets in your basket!😉

Don't give out this secret! Lamb shoulder chops are insanely delicious AND inexpensive! They are also super easy to cook and absorb marinades amazingly well! These savory beauties were marinated with garlic, diced chilis, avocado oil, and @misfitspices Bringin' Heat spice blend and then quickly seared in a hot cast iron. Soooo easy!!🥰😍

Now, the reason I say not to spread the word is because so many cuts like oxtails, ribs, and bone marrow also used to be dirt cheap but became so popular that their prices have soared. Let's just enjoy this last of the really affordable delicacies ourselves. 😉😅

Ingredients:
4 Lamb shoulder chops
4 Garlic cloves, minced
1 Red chili pepper, seeded and diced
4 T avocado oil, divided
salt to taste
pepper to taste
1 T @misfitspices Bringin' Heat spice blend
Fresh cilantro, for garnish

Instructions:
- Combine garlic, chili pepper, and 2 T avocado oil in a large zip-top bag.
- Add lamb chops to the bag and let them marinate for a least one hour.
- Preheat remaining oil in skillet on high heat.
- Remove lamb from bag, wipe off the chili and garlic.
- Season the lamb with Misfit Spices Bringin’ Heat blend, and cook in the hot skillet for about 6 minutes per side.
- Let the lamb rest for about 4-5 minutes before serving.

Cheers!