Marinated Lamb Shoulder Chops
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 52
- Saturated Fat
- 14
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 20
- Cholesterol
- 82
- Sodium
- 103
- Total: 2 hr 35 min (includes marinating and resting times)
- Active: 25 min
Ingredients
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
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.