Print Options:

Grilled Lamb Shoulder Chops with Pimentón Rub





Yields
Serves 4



Total Time
2 hrs 15 mins

At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.

Grilled Lamb Shoulder Chops with Pimentón Rub




Photo: Iain Bagwell; Styling: Karen Shinto
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories421
% Daily Value *
Total Fat 30g39%

Saturated Fat 12g60%
Cholesterol 132mg44%
Sodium 1068mg47%
Total Carbohydrate 3.5g2%

Dietary Fiber 1.6g6%
Protein 34g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.