Grilled Lamb Shoulder Chops with Zucchini and Corn Salad
By America's Test KitchenPublished on July 20, 2021
Yield
Serves 4
Ingredients
½ cup extra-virgin olive oil, for marinade, divided3 garlic cloves, minced, divided1 teaspoon table salt, divided¾ teaspoon pepper, divided4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed⅛ teaspoon red pepper flakes 2 ears corn, husks and silk removed1½ pounds zucchini, sliced lengthwise into ½-inch-thick planks2 tablespoons chopped fresh basil 4 teaspoons lemon juice 2 ounces feta cheese, crumbled (½ cup)
Before You Begin
We like our lamb shoulder chops cooked to medium as this cut can be tough if cooked any less than that.
Instructions
- Whisk 3 tablespoons oil, one-third of garlic, ½ teaspoon salt, and ½ teaspoon pepper together in baking dish. Add lamb chops to marinade and turn to coat.
- Whisk pepper flakes, remaining 5 tablespoons oil, remaining garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place corn and zucchini on grill; do not wash bowl, reserving any oil mixture remaining. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well browned and tender (not mushy), 5 to 7 minutes per side; transfer to plate. Turn all burners to high if using gas.
- Place chops on grill and cook, covered, until browned and meat registers 130 to 135 degrees (for medium), 4 to 6 minutes per side. Transfer chops to serving platter, tent with aluminum foil, and let rest.
- While lamb rests, cut kernels from cobs. Cut zucchini on bias into ½-inch-thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice to vegetables and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter and sprinkle feta over top. Serve with lamb chops.
Yield
Serves 4Ingredients
½ cup extra-virgin olive oil, for marinade, divided
3 garlic cloves, minced, divided
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed
⅛ teaspoon red pepper flakes
2 ears corn, husks and silk removed
1½ pounds zucchini, sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Ingredients
½ cup extra-virgin olive oil, for marinade, divided
3 garlic cloves, minced, divided
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed
⅛ teaspoon red pepper flakes
2 ears corn, husks and silk removed
1½ pounds zucchini, sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Ingredients
½ cup extra-virgin olive oil, for marinade, divided
3 garlic cloves, minced, divided
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), ¾ to 1 inch thick, trimmed
⅛ teaspoon red pepper flakes
2 ears corn, husks and silk removed
1½ pounds zucchini, sliced lengthwise into ½-inch-thick planks
2 tablespoons chopped fresh basil
4 teaspoons lemon juice
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
We grilled the corn and the zucchini side by side after coating the vegetables in a pungent mixture of olive oil, garlic, red pepper flakes, and salt and pepper. For a protein to grill and serve with our char- flavored salad, we chose inexpensive lamb shoulder chops—they are a great match with the grill because their distinctive gutsy flavor holds up well to the smoke. They're also a fun way to mix things up when you're used to grilling beef steaks, pork chops, or other more common cuts of meat. To imbue our lamb with flavor, we marinated the chops in a mixture of olive oil, garlic, salt, and pepper.
Before You Begin
We like our lamb shoulder chops cooked to medium as this cut can be tough if cooked any less than that.
Instructions
- Whisk 3 tablespoons oil, one-third of garlic, ½ teaspoon salt, and ½ teaspoon pepper together in baking dish. Add lamb chops to marinade and turn to coat.
- Whisk pepper flakes, remaining 5 tablespoons oil, remaining garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl. Brush corn with 1 tablespoon oil mixture. Add zucchini to remaining oil mixture in bowl and toss to coat.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place corn and zucchini on grill; do not wash bowl, reserving any oil mixture remaining. Grill, uncovered, turning corn every 2 to 3 minutes until kernels are lightly charred all over, 10 to 15 minutes total, and zucchini is well browned and tender (not mushy), 5 to 7 minutes per side; transfer to plate. Turn all burners to high if using gas.
- Place chops on grill and cook, covered, until browned and meat registers 130 to 135 degrees (for medium), 4 to 6 minutes per side. Transfer chops to serving platter, tent with aluminum foil, and let rest.
- While lamb rests, cut kernels from cobs. Cut zucchini on bias into ½-inch-thick slices. Add vegetables to bowl with reserved oil mixture. Add basil and lemon juice to vegetables and toss to combine. Season with salt and pepper to taste. Transfer salad to serving platter and sprinkle feta over top. Serve with lamb chops.
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