Growing up, I distinctly remember my mom making grilled shoulder lamb chops, and even though I was a very picky eater, I loved those chops. Fast forward many decades and I am a fan of just about any type of lamb, yet the shoulder chops don’t seem to be as common anymore (at least where we live). So when I spotted them at Costco recently, I knew they had to find their way into the grocery basket.
They tend to be less pricey than many other lamb options—a plus in most people’s thinking. And this recipe can’t be any simpler. With a few common ingredients , and precious little cooking time, you’ll be wanting to add these babies to your regular rotation. Even though you can marinate them in a s little as 30 minutes, I highly suggest you do so for at least 8 hours, and up to overnight.
Our three steaks were a bit thinner than the suggested 3/4″ so they took only a total of 4 1/2 minutes to reach medium-rare, just how we like them, and in no time at all! Use an instant-read thermometer after 4 minutes to get an idea of the internal temp. We barely had time to cook the accompanying fresh green beans and corn on the cob while the lamb rested.
Grilled Shoulder Lamb Chops with Garlic-Rosemary Marinade
- 1 Tbsp. roasted garlic paste, or 2 large cloves minced
- 1 Tbsp. minced fresh rosemary
- 1 pinch cayenne pepper
- 2 Tbsp. olive oil
- 4 shoulder lamb chops, about 3/4 inch thick (blade or round bone)
- Salt & fresh ground pepper
- Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; add to an air-tight ziploc bag for at least 30 minutes. (Can be refrigerated overnight.)
- Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes. Leave one burner on high and turn other burner(s) down to medium.
- Rub grill grates with oil. Sprinkle lamb with salt and pepper to taste.
- Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
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