Name: Grilled Shoulder Lamb Chops with Garlic-Rosemary Marinade
Total time: 1 h 10 min
Ingredients: 2 large cloves garlic , pureed (about 1 tablespoon); 1 tablespoon minced fresh rosemary; pinch cayenne pepper; 2 tablespoons olive oil; 4 lamb shoulder chops (blade or round bone), about 3/4 inch thick; Salt and ground black pepper

Why This Recipe Works

Our best grilled shoulder lamb chops recipe calls for grilling the chops from medium/medium-rare to well-done to render their fat and produce a nicely caramelized crust, leaving the meat both tender and juicy.

Before You Begin

These chops can be grilled on a gas grill as well as over charcoal. To test the grill heat, hold your hand five inches over the cooking grate. When you can hold it in place for no more than two seconds, the fire is ready. Half-inch-thick chops, which you often find at the grocery store meat counter, need less cooking time—about thirty seconds less per side.

Instructions

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.)

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.