Lemon-Rosemary Shoulder Lamb Chops
Submitted by sbackers
Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.
YIELD
4 servingsPREP
100 minCOOK
10 minREADY
110 minLamb shoulder chops are the underrated cut of the lamb world. They’re cheaper than loin or rib chops, more flavorful thanks to the extra fat and connective tissue, and they take to a marinade beautifully.
This one keeps things classic Mediterranean: fresh lemon juice and zest, chopped rosemary, garlic, and olive oil. An hour in the marinade is enough, but if you can stretch it to six, the lemon acid tenderizes the meat while the rosemary and garlic work their way deeper.
Slashing the edges before marinating isn’t just for show. It prevents the chops from curling on the grill when the connective tissue tightens in the heat, so they cook flat and evenly. About five minutes per side over medium-high gives you a chop that’s charred on the outside and still pink and juicy at the center.
Kitchen Tips
- Bring the chops to room temperature for 30 minutes before grilling. Cold meat on a hot grill leads to a burnt exterior and raw center.
- Brush with the marinade while grilling for extra flavor and to keep the surface from drying out.
- The “soft but springy” press test is your friend here. If the chop feels like the fleshy part of your palm below your thumb, it’s medium rare.
- Oil the grill grates well before cooking. Lamb sticks easily, especially with the sugars from the lemon juice.
Variations
- Greek-style: Add dried oregano and a squeeze of lemon after grilling, served with tzatziki on the side.
- Herb crust: Pat minced rosemary, garlic, and coarse breadcrumbs onto the chops after searing for a crispy, aromatic crust.
Ingredients
Directions
Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer.
In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic.
Pour over chops, turning to coat both sides.
Cover and refrigerate for at least 1 hour or up to 6 hours.
Bring to room temperature 30 minutes before grilling.
Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chips feel soft but springy.
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