Lamb Shoulder Chops $6.00/lb
For those of us who want more meat on our lamb chops, shoulder chops will fill the bill or should I say stomach! Shoulder chops are a tougher cut of meat, but they pack quite a punch of flavor and at $6.00/lb you cannot pass up this inexpensive and tasty cut. They could benefit from a little olive oil and lemon juice as a marinade before being put on the grill or roasted. Shoulder chops are also known to be a great braising cut, making a delicious and tender chop once cooked in broth to keep them juicy. Here is a quick recipe from The Splendid Table that is perfect for grilling this holiday weekend.
Grilled Lamb Shoulder Chops Greek Style
- Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
- Kosher salt and freshly cracked black pepper to taste
- 1/4 cup extra-virgin olive oil
- 2 tablespoons roughly chopped fresh oregano
- 1 teaspoon minced garlic
- 1/2 lemon
2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. When the fire has died down and the coals are hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat; it should be slightly less done than you like it. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
3. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
4. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.