Best Grilled Lamb Shoulder Chops Recipes

PAN-GRILLED LAMB SHOULDER CHOPS

Steps:

• To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.
• Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
• Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
• Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve.

GRILLED SHOULDER LAMB CHOPS WITH GARLIC-ROSEMARY MARINADE

Steps:

• Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
• FOR CHARCOAL GRILL:.
• Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
• Sprinkle both sides of each chop with salt and pepper to taste.
• Position chops over hot coals. Grill until bottom of each chop is well browned, about 2 minutes. (If chops start to flame, pull off heat for a moment or extinguish flames with squirt bottle.) Turn each chop and cook about 2 more minutes for medium-rare or 2 1/2 minutes for medium. If broiling, position chops 2 to 3 inches from heating element and cook about 3 minutes each side for medium-rare and 3 1/2 minutes each side for medium.
• FOR GAS GRILL:.
• Turn all burners on 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 chops with oil and sprinkle 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.

GRILLED LAMB SHOULDER CHOPS

Steps:

• Preheat gas grill on high for 10 minutes.
• Mix oil, garlic, rosemary and thyme together in small bowl. Rub on both sides of lamb steaks and sprinkle with salt and pepper. Let stand while grill is heating. Lightly oil clean grill and lay lamb steaks on hot grill. Cook 3-4 minutes per side or until desired doneness. Remove to plate, cover with foil and let sit 5-10 minutes.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY

Steps:

• Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
• Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
• Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
• Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Serve with mint jelly.

GRILLED LAMB SHOULDER CHOPS WITH HERB AIOLI

Steps:

• Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
• Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE

Steps:

• Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
• While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
• Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
• About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
• Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

GRILLED GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO

Steps:

• Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.
• Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.
• Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.
• While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.
• Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.

PAPA WOLF'S GRILLED LAMB SHOULDER CHOPS

Steps:

• Mix peach juice, Worcestershire sauce, olive oil, mint sauce, soy sauce, and lemon juice together in a large bowl. Mix Italian seasoning, cumin, and salt together in a separate bowl. Stir seasoning mixture gradually into the peach juice mixture; whisk well. Add onions and garlic to the marinade; mix well.
• Place lamb chops in a large resealable plastic bag and add the marinade. Toss gently to fully coat the lamb chops. Place in refrigerator and marinate at least 2 hours.
• Remove lamb and onions from the marinade. Wrap onions in a lightly buttered sheet of aluminum foil. Pour remaining marinade into a pot.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place the foil-wrapped onions on the upper grill while preheating.
• Place lamb on the grill and baste with the marinade. Turn onions over and close the lid. Grill, turning the lamb once and basting again, until an instant-read thermometer inserted into the lamb reads at least 130 degrees F (54 degrees C), about 5 1/2 minutes per side.
• Bring the pot of marinade to a boil. Simmer until heated through, about 5 minutes. Spoon on top of the lamb chops.

GRILLED GARLICKY LAMB SHOULDER CHOPS WITH SHERRY VINEGAR AND RADICCHIO

Steps:

• 1. Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper. 2. Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste. 3. Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side. 4. While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste. 5. Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY RECIPE

Steps:

• Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour. Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined. Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil. Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Serve with mint jelly.