Tag Archives: lamb shoulder chops

Grilled Lamb Shoulder Chops Greek-Style

Shoulder chops aren’t the most tender, but they truly have great lamb flavor. Plus, they are far less expensive than other types of lamb chops. The steaks are usually rather thin, therefore make sure you have a hot fire ready so they get a good sear on the outside before they have a chance to overcook on the inside.

Lamb and grilling are a classic combination in Greek cookery. In just minutes over a hot fire, they are nearly ready to serve with that quintessential Greek flavoring combination of fresh oregano, fresh lemon juice, really good olive oil, and just a touch of garlic. Simple is, as simple gets.

To complete the meal we roasted some baby Yukon potatoes which benefited from some of that oregano-garlic sauce; and a side of Roasted Green Beans with Pecorino and Pine Nuts which are mixed with oil, salt, pepper, and a tad of sugar to enhance caramelization.

Grilled Lamb Shoulder Chops Greek-Style

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. roughly chopped fresh oregano
  • 1 tsp. minced garlic
  • 1/2 lemon

Directions

  1. Preheat grill to hot.
  2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. Place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, use an instant-read thermometer. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. FYI, lamb can take on a gamey flavor when cooked past medium.
  3. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
  4. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
  5. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.

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Recipe by John Willoughby and Christopher Schlesinger