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Recipe courtesy of Anne Burrell
Marinated Lamb Shoulder Chops
Getting reviews...
- Level: Easy
- Total: 2 hr 35 min (includes marinating and resting times)
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 52 g
- Saturated Fat
- 14 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 20 g
- Cholesterol
- 82 mg
- Sodium
- 103 mg
- Level: Easy
- Total: 2 hr 35 min (includes marinating and resting times)
- Active: 25 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 52 g
- Saturated Fat
- 14 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 20 g
- Cholesterol
- 82 mg
- Sodium
- 103 mg
Ingredients
Directions
- 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.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- 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.
- 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.
