Prep: 15 minutes Cook: 20 minutes Serves: Approximately 4 servings Cut:


4 New Zealand Spring Lamb® Shoulder Chops
New Zealand Spring Lamb® Shoulder Chops
3 tbsp Butter
4 cloves Garlic, peeled and minced
4 cloves Garlic, peeled and minced
1 tbsp Fresh thyme leaves
1/2 cup Hummus
Handful Fresh baby arugula
Cherry tomatoes
4 slices Wholegrain bread, toasted
Serve with Tzatziki (optional)


  1. Season lamb with salt and freshly ground black pepper and place the chops in a dry cast iron skillet over medium high heat.

  2. Cook for approximately 4 minutes per side or cooked until desired doneness.

  3. Using a spoon, pour off as much rendered fat as possible.

  4. Turn heat to medium low. Add butter, garlic and thyme.

  5. Stir well until the butter is foaming and spoon the butter over the lamb for a minute or so.

  6. Spread hummus evenly only toasted bread, place a shoulder chop on each of the bread slices, add a spoonful of butter onto each chop, top with arugula and a squirt of lemon juice, and serve.


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