Best Marinated Lamb Shoulder Chops Recipes

MARINATED LAMB SHOULDER CHOPS

Marinated Lamb Shoulder Chops image

Provided by Anne Burrell

Time 2h35m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, finely chopped
3 sprigs fresh mint, leaves cut into chiffonade
2 cloves garlic, smashed and finely chopped
1 lemon, zested and juiced
Pinch crushed red pepper flakes
Pinch kosher salt
4 thick (3/4-inch) lamb shoulder chops

Steps:

Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
If the lamb was in the refrigerator, let it come to room temperature before grilling.
Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA

Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta image

Provided by Anne Burrell

Categories main-dish

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 lemon, zested and juiced
3 sprigs oregano, leaves finely chopped
3 sprigs dill, finely chopped
3 sprigs mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 thick (3/4-inch) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch dill, leaves finely chopped
2 sprigs mint, leaves cut into chiffonade
Pinch kosher salt
2 cups baby washed arugula
1 lemon, juiced
High quality extra-virgin olive oil
1/2 cup crumbled feta
Kosher salt

Steps:

For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
If the lamb was in the refrigerator, let it come to room temperature before grilling.
Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA, AND FETA

Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta image

Provided by Anne Burrell

Time 2h51m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 lemon, zested and juiced
3 sprigs fresh oregano, leaves finely chopped
3 sprigs fresh dill, leaves finely chopped
3 sprigs fresh mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 (3/4-inch thick) lamb shoulder chops
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch fresh dill, leaves finely chopped
2 sprigs fresh mint, leaves cut into a chiffonade
Pinch kosher salt
2 cups baby arugula, washed
1 lemon, juiced
High quality extra-virgin olive oil (big fat finishing oil)
Kosher salt
1/2 cup crumbled feta

Steps:

For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
If the lamb was in the refrigerator, let it come to room temperature before grilling.
Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki.

MARINATED LAMB SHOULDER CHOPS WITH TZATZIKI, ARUGULA AND FETA

Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta image

How to make Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta

Provided by @MakeItYours

Number Of Ingredients 24

Ingredients

Lamb marinade:
1 lemon, zested and juiced
3 sprigs oregano, leaves finely chopped
3 sprigs dill, finely chopped
3 sprigs mint, leaves cut into a chiffonade
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Pinch kosher salt
1/2 cup extra-virgin olive oil
4 thick (3/4-inch) lamb shoulder chops
Tzatziki:
1/2 English cucumber, coarsely grated
2 cups plain Greek yogurt
2 cloves garlic, smashed and finely chopped
1 tablespoon white wine vinegar
1 small bunch dill, leaves finely chopped
2 sprigs mint, leaves cut into chiffonade
Pinch kosher salt
Salad:
2 cups baby washed arugula
1 lemon, juiced
High quality extra-virgin olive oil
1/2 cup crumbled feta
Kosher salt

Steps:

Chops:
Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
Tzatziki:
Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving.
Preheat the grill to medium. When the grill is hot brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
If the lamb was in the refrigerator, let it come to room temperature before grilling.
Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and let sit for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
Toss the arugula with lemon juice, big fat finishing olive oil and salt, to taste.
Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad between 4 serving plates and top with a lamb chop. This will slightly wilt the salad-MMMMM! Drizzle with extra-virgin olive oil and top with a dollop of tzatziki.
What a chop!