Dinner

Lamb Shoulder Chops with Green Chermoula Emulsion & Roasted Kohlrabi

Name: Lamb Shoulder Chops with Green Chermoula Emulsion & Roasted Kohlrabi
Prep time: 12 min
Cook time: 26 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 lamb shoulder chops, 1.5 inches thick, about 8 oz each; 1 medium kohlrabi, trimmed and cut into wedges (about 8 oz); 1 tbsp extra-virgin olive oil, plus more for kohlrabi; 4 tbsp unsalted butter, divided; 3 cloves garlic, divided; 3 sprigs fresh thyme; Fleur de sel and cracked black pepper; For the chermoula emulsion:; 1 cup fresh cilantro leaves, packed; 1/2 cup fresh parsley, packed; 1 clove garlic, minced; 1 tbsp preserved lemon, finely minced; 1/2 tsp ground cumin; 1/4 cup ice-cold water; 3 tbsp cold unsalted butter, cubed; 1/4 cup mild olive oil; Fleur de sel and white pepper; Finishing: fresh mint and additional preserved lemon

A showcase of intermediate confidence: thick-cut lamb shoulder chops (1.5 inches), seared hard until crust forms, then basted in brown butter with garlic and thyme. Rested briefly, they yield pink, tender meat. Beneath: a vivid green chermoula emulsion (cilantro, parsley, preserved lemon, garlic, cumin, and cold butter whisked into silken sauce). Roasted kohlrabi—slightly sweet, tender—balances the richness and brightness.

700calper serving 3gprotein 9gcarbs 75gfat 12min prep 26min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this