First cut lamb shoulder chops have a similar appeal to a first cut beef shoulder. These chops have nice marbling, a variety of muscles and textures, and plenty of flavor. Depending on where you buy your meat, the thickness of the shoulder chop will vary. In most cases, lamb shoulder chops are cut an inch thick. So, the first two chops, coming off the rib eye end of the lamb where it joins the shoulder, fall into our category of first (and second) cut chops. You will know the chops by the rib bones attached. If there are no rib bones attached, it is most likely not a first cut shoulder chop. (There is the possibility that the rib bones were removed, but it’s not likely.)
We seasoned our chops with the floral Tangier spice blend from Lior at La Boite. Then we laid them out on a rack set over a sheet pan and let them air dry in the refrigerator overnight. This allows the spices to hydrate from the moisture on the surface of the chops and then permeate the meat with their aromas.
To cook the chops, we slid them, still unsalted, into a pan with smoked turkey broth. We cooked the chops, flipping them once, in a CVap at 57°C for three hours. When they were done, we removed them from their cooking liquid and seasoned them with salt. Finally, we seared them in a cast iron skillet in the wood oven.
When they were done, we let them rest for a few minutes and then carved them up. The fat had become melting and tender. The variety of muscles in the chop had textures ranging from tender to chewy, and the meat was flavorful and juicy, so each bite was slightly different and extremely tasty.
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