Lamb Shoulder is the most economical cut, carved from forequarter of a lamb and quite often, it is cut into chops. Having a few chops in my fridge, I decided to have grilled lamb shoulder for my diner. As a side dish, I had creamy potato gratin and oven baked vegetables mixes.
For the lamb, I simply marinated it with dry herbs composed of curry powder, all spiced powder, coarsely ground black peppercorn and a few pinch of salt. Leaving the lamb on dry marinade for almost 3 hour, it will ensure the end result would be nice, tender lamb shoulder. While waiting for the lamb, I had prepared myself a creamy potato gratins. The recipe for my potato gratin can be found here.
To complement the grilled lamb shoulder, I had prepared creamy cheesy mushroom black pepper sauce. So what’s my secret? Well as the name implied, I guess you can determine easily the ingredient for the sauce.
Ingredients (single serving)
Ingredients (single serving)
- 1 tsp unsalted butter
- 3 medium sized shiitake, sliced
- 1/4 cup of water
- 1 piece of cheddar cheese
- 1 tsp of cream cheese
- 1 tsp freshly ground black pepper, or more to taste
- Salt as appropriate
Instructions
- Heat oil in saucepan over medium-high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
- Add cream cheese, salt, pepper, water and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn't over boil.
- Once the sauce has reduced by half, add cheddar and cook for another minute. Remove from heat and serve over your favorite lamb chop.
