lamb shoulder chops with herb and sunflower seed salad

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Lamb Shoulder Chops with Herb and Sunflower Seed Salad

Lamb shoulder chops cook quickly; they're a very forgiving cut that's perfect for outdoor grilling. Here, former F&W culinary director at large Justin Chapple pairs the grilled lamb with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds — the tender herbs are a fresh foil for the lamb.

INGREDIENTS

5 tablespoons extra-virgin olive oil, divided
1 tablespoon coriander seeds, coarsely ground
1 tablespoon black peppercorns, coarsely ground
1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice, divided
2.50 teaspoons kosher salt, divided
2.50 pounds lamb shoulder blade chops (about 1 inch thick) or flanken-cut beef short ribs (about 1/2 inch thick)
1 teaspoon honey
1.50 cups loosely packed fresh flat-leaf parsley leaves
1.50 cups loosely packed fresh cilantro leaves
1 cup loosely packed dill sprigs
1 cup loosely packed fresh mint leaves
.50 cup roughly chopped fresh chives
¼ cup salted roasted sunflower seed kernels (about 1 ounce)

INSTRUCTIONS

Whisk together 2 tablespoons oil, ground coriander seeds, ground peppercorns, lemon zest and 1 tablespoon lemon juice, and 2 teaspoons salt in a small bowl. Prick lamb chops all over with a fork; rub evenly with coriander mixture. Arrange lamb chops in a single layer on a baking sheet lined with parchment paper. Let stand, uncovered, at room temperature 15 minutes.
Preheat grill to very high (500°F to 550°F). Place lamb on oiled grates; grill, uncovered, until charred and cooked to desired degree of doneness, 4 to 5 minutes per side for medium (about 130°F). (Reduce cook time to 2 to 3 minutes per side for medium doneness if using flanken-cut short ribs.) Remove from grill; let rest 5 minutes.
Meanwhile, whisk together honey, remaining 3 tablespoons oil, remaining 2 tablespoons lemon juice, and remaining 1/2 teaspoon salt in a large bowl. Add parsley, cilantro, dill, mint, chives, and sunflower seed kernels; toss to combine. Serve with lamb chops.