Grilled Lamb Shoulder Chops with Pimenton Rub |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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At the farmers' market, look for grass-fed lamb, or go to for a source near you. 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:
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.
2. Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
3. Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
4. Note: Nutritional analysis is per serving.
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