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Marinated Lamb Shoulder Chops

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  • Level: Easy
  • Total: 2 hr 35 min (includes marinating and resting times)
  • Active: 25 min
  • Yield: 2 to 4 servings
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1/2 cup extra-virgin olive oil

3 sprigs fresh oregano, leaves finely chopped 

3 sprigs fresh dill, finely chopped 

3 sprigs fresh mint, leaves cut into chiffonade 

2 cloves garlic, smashed and finely chopped 

1 lemon, zested and juiced 

Pinch crushed red pepper flakes 

Pinch kosher salt 

4 thick (3/4-inch) lamb shoulder chops 


  1. Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
  2. If the lamb was in the refrigerator, let it come to room temperature before grilling.
  3. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
  4. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
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