What’s the best way to cook lamb shoulder chops?
I recently picked up a pack of thick-cut lamb shoulder chops (around 3/4 inch) on sale. The last time we had these, my husband grilled them, but they turned out tough and chewy—though they were thinner cuts. He’s not a fan of slow-cooked meat and prefers grilling. Do you have any recommendations for how to prepare them?
Lamb shoulder chops can be delightful when cooked properly! Since your husband prefers grilling but found the last chops tough, here are a couple of suggestions to help make them juicy and tender:
Marinate: Start by marinating the lamb chops for a few hours or overnight. A marinade with olive oil, garlic, lemon juice (or red wine vinegar), fresh herbs (like rosemary and thyme), salt, and pepper will not only add flavor but also help tenderize the meat.
Indirect Grilling Method: Instead of cooking them directly over high heat, try using an indirect grilling method. Preheat your grill, then place the chops on one side and turn the heat down low, allowing for a slow cook. Close the lid and cook them for about 20-30 minutes, depending on your desired doneness, flipping halfway through. You can sear them over high heat for just a minute or two on each side after they’re cooked through to get that nice crust.
Resting: After grilling, let the chops rest for about 5-10 minutes before serving. This helps the juices redistribute, making for a more tender bite.
Finish with a Sauce: To enhance flavor and moisture, consider finishing the chops with a sauce or glaze. A mint chimichurri or a yogurt-based sauce can complement the rich taste of lamb perfectly.
These tips should help ensure your lamb shoulder chops turn out tender and flavorful! Enjoy!
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