Ideas for Preparing Lamb Shoulder Chops:
I recently came across a package of thick lamb shoulder chops (approximately 3/4 inch thick) on sale. The last time we tried these, my husband grilled them, but they ended up tough and chewy—likely because they were thinner cuts. He prefers grilled dishes over slow-cooked ones. Does anyone have any effective methods for preparing these lamb chops? I’d love some suggestions!
Lamb shoulder chops can be tough if not cooked properly, especially on the grill. Since they’re thicker and come from a more muscular part of the lamb, there are ways to get a tender result while still grilling them. Here’s a method your husband might enjoy:
Marinate: Start by marinating the lamb shoulder chops for at least a couple of hours (or overnight if possible). A marinade with olive oil, garlic, lemon juice, fresh herbs (like rosemary or thyme), salt, and pepper can infuse flavor and help tenderize the meat.
Room Temperature: Before grilling, let the marinated chops come to room temperature for about 30 minutes. This helps them cook more evenly.
Preheat the Grill: Make sure your grill is hot before you place the chops on. A high heat will give them a nice sear on the outside.
Sear and Cook: Place the chops on the grill and sear them for about 4-5 minutes on each side, depending on thickness. After searing, move them to a cooler part of the grill (indirect heat) to cook them through. Use a meat thermometer to check for doneness – aim for about 145°F for medium-rare.
Rest: After grilling, let the lamb chops rest for about 5-10 minutes. This helps the juices redistribute throughout the meat, making them more tender when you cut into them.
Serve: You can finish them with a squeeze of lemon juice or a sprinkle of fresh herbs for extra flavor.
This method allows for grilling while ensuring the lamb remains juicy and tender. Enjoy your delicious meal!
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