Grilled Lamb Shoulder Chops with Pimentón Rub
Photo: Iain Bagwell; Styling: Karen Shinto
At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.
How to Make It
Step 1
1
Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.
Step 2
2
Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
Step 3
3
Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
4 bone-in lamb shoulder chops (preferably grass-fed), about 1/2 lb. each
About 1 1/2 tbsp. extra-virgin olive oil
1 tablespoon plus 1 tsp. dried oregano, crumbled fine
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon bittersweet or sweet smoked Spanish paprika (pimentón)
4 lemon wedges
Directions
Step 1
1
Coat lamb all over with oil. In a small bowl, combine oregano, salt, garlic powder, and paprika. Evenly sprinkle all over lamb, pressing it into place.
Step 2
2
Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
Step 3
3
Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
Step 4
4
Note: Nutritional analysis is per serving.
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