Gas-Grilled Shoulder Lamb Chops with Red Pepper Paste
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
For Paste
3 tablespoons extra-virgin olive oil ½ medium red bell pepper, cored, seeded, and roughly chopped½ serrano chile (or jalapeño pepper), stemmed, seeded, and roughly chopped2 teaspoons fresh lemon juice 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)1 ½ teaspoons chopped fresh mint leaves or ½ teaspoon dried½ teaspoon ground cumin ½ teaspoon dried summer savory ¼ teaspoon ground cinnamonFor Lamb
4 lamb shoulder chops (blade or round bone) ¾ to 1 inch thick2 tablespoons extra-virgin olive oilBefore You Begin
Try to purchase shoulder lamb chops that are at least 3/4 inch thick, since they are less likely to overcook. If you can only find chops that are 1/2 inch thick, reduce the cooking time over the medium-low heat by about 30 seconds on each side. Sweet and spicy, this paste both encourages browning and lends an interesting flavor to the lamb chops.
Instructions
- Heat 1 tablespoon of oil in small skillet over medium-high heat until shimmering. Add red bell pepper and chile and cook, stirring frequently, until just beginning to soften, about 2 minutes. Reduce heat to medium-low and continue to cook until softened, about 5 minutes. Transfer contents of skillet to food processor. Add lemon juice, garlic, mint, cumin, summer savory, cinnamon, and remaining 2 tablespoons oil and process until almost smooth (there will still be some chunky pieces of pepper). Rub chops with paste and marinate them for at least 20 minutes or up to 1 day in refrigerator.
- Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner(s) down to medium.
- Sprinkle chops with salt and pepper. Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees) (see "Taking the Chop's Temperature" below).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
Yield
Serves 4Ingredients
For Paste
3 tablespoons extra-virgin olive oil
½ medium red bell pepper, cored, seeded, and roughly chopped
½ serrano chile (or jalapeño pepper), stemmed, seeded, and roughly chopped
2 teaspoons fresh lemon juice
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons chopped fresh mint leaves or ½ teaspoon dried
½ teaspoon ground cumin
½ teaspoon dried summer savory
¼ teaspoon ground cinnamon
For Lamb
4 lamb shoulder chops (blade or round bone) ¾ to 1 inch thick
2 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Ingredients
For Paste
3 tablespoons extra-virgin olive oil
½ medium red bell pepper, cored, seeded, and roughly chopped
½ serrano chile (or jalapeño pepper), stemmed, seeded, and roughly chopped
2 teaspoons fresh lemon juice
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons chopped fresh mint leaves or ½ teaspoon dried
½ teaspoon ground cumin
½ teaspoon dried summer savory
¼ teaspoon ground cinnamon
For Lamb
4 lamb shoulder chops (blade or round bone) ¾ to 1 inch thick
2 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Ingredients
For Paste
3 tablespoons extra-virgin olive oil
½ medium red bell pepper, cored, seeded, and roughly chopped
½ serrano chile (or jalapeño pepper), stemmed, seeded, and roughly chopped
2 teaspoons fresh lemon juice
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 ½ teaspoons chopped fresh mint leaves or ½ teaspoon dried
½ teaspoon ground cumin
½ teaspoon dried summer savory
¼ teaspoon ground cinnamon
For Lamb
4 lamb shoulder chops (blade or round bone) ¾ to 1 inch thick
2 tablespoons extra-virgin olive oil
Test Kitchen Techniques
Why This Recipe Works
We found that inexpensive shoulder chops were the best choice for our grilled lamb chop recipe because their distinctly gutsy flavor and chewiness held up well to the smoke. But chop thickness was important; the chops needed to be between ¾ and 1 inch thick to keep them from cooking too fast.
Before You Begin
Try to purchase shoulder lamb chops that are at least 3/4 inch thick, since they are less likely to overcook. If you can only find chops that are 1/2 inch thick, reduce the cooking time over the medium-low heat by about 30 seconds on each side. Sweet and spicy, this paste both encourages browning and lends an interesting flavor to the lamb chops.
Instructions
- Heat 1 tablespoon of oil in small skillet over medium-high heat until shimmering. Add red bell pepper and chile and cook, stirring frequently, until just beginning to soften, about 2 minutes. Reduce heat to medium-low and continue to cook until softened, about 5 minutes. Transfer contents of skillet to food processor. Add lemon juice, garlic, mint, cumin, summer savory, cinnamon, and remaining 2 tablespoons oil and process until almost smooth (there will still be some chunky pieces of pepper). Rub chops with paste and marinate them for at least 20 minutes or up to 1 day in refrigerator.
- Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner(s) down to medium.
- Sprinkle chops with salt and pepper. Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees) (see "Taking the Chop's Temperature" below).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
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