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

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

Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.

Step 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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 421Calories from Fat 63

% Daily Value *
Total Fat 30g47%

Saturated Fat 12g60%
Cholesterol 132mg44%
Sodium 1068mg45%
Total Carbohydrate 3.5g2%

Dietary Fiber 1.6g7%
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Grilled Lamb Shoulder Chops with Pimentón Rub