You’ll need lamb shoulder chops again for this great dinner dish, but, unlike the thin chops for skillet cooking, the right ones for roasting won’t be in the meat case. Don’t just pick up a package of thick-looking chops: ask the butcher to cut lamb shoulder chops expressly for you, each one 2 1/2 inches thick (or as close to that as possible). If he or she looks surprised, it’s because she’s never cut them that thick before. The chop size is unusual, but the meat is exactly the same as everyday thin chops—so make sure she gives you the same price! Thick chops are treated here like roasts, following my covered/uncovered roasting procedure. To shorten the roasting time, I divide each chop into two pieces. Still, the meat needs 90 minutes or more in the oven, typical of the long cooking all shoulder cuts need, to melt the connective tissue and fat, to extract the flavor of bones, and to soften the meat fibers. Bigger pork and beef shoulders will take twice as long as these lamb chops.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.