Grilled Lamb Shoulder Chops with Pimentón Rub

At the farmers' market, look for grass-fed lamb, or go to eatwild.com for a source near you.
Serves 4

Ingredients

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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

Preparation

Total: 2 Hours, 15 Minutes

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.

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

3. Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.

Note: Nutritional analysis is per serving.

Created date

August 2010

Nutritional Information

Calories 421
Caloriesfromfat 63 %
Protein 34 g
Fat 30 g
Satfat 12 g
Carbohydrate 3.5 g
Fiber 1.6 g
Sodium 1068 mg
Cholesterol 132 mg