Thursday, March 22, 2012

Grilled Lamb Shoulder Chops

Lamb is a hard to find meat that I really like to eat once in a while. Since it is springtime and Easter is just around the corner, lamb is suddenly available.  Joey has never had lamb before so we decided to pick some up at Sprouts on Sunday.  I browsed the recipes on my phone and finally found one on Epicurious that I adapted for our chops.

Lamb shoulder is a rather fatty but cheap cut of lamb. It is a good stand-in for regular chops as long as you are not afraid to do some carving. You still get that same great lamb flavor and the portion is a bit larger than that of a classic chop.  Joey didn't end up liking lamb too much so we probably won't be having it often, but if you do like lamb, this recipe is a keeper.

3 T fresh mint, chopped
3 T fresh thyme, chopped
2 cloves garlic, smashed and minced
1 small shallot, minced
2 t olive oil
juice and zest from 1/2 lemon
salt & pepper to taste
2 lamb shoulder chops

1. Combine 2 1/2 T mint, 2 1/2 T thyme, garlic and shallot in a bowl. Rub the mixture all over the meat of the lamb and place on a plate and cover with plastic wrap. Chill for several hours or overnight
2. Later, mix oil, juice and zest in a bowl until slightly thicker.  Pour mixture all over lamb and let rest about 1 hour before cooking (I only did this part for 30 minutes if that)
3. Heat the grill to medium high
4. Grill lamb over indirect heat about 3 minutes per side until medium rare
5. Let lamb rest at least 10 minutes and then slice, working your way around the fat
6. Serve with yogurt sauce if you like.  I served with crispy roasted potatoes because I wanted to make sure it was filling, the lamb alone may not be filling.

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