Photo: Iain Bagwell; Styling: Karen Shinto
Recipe from Sunset

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


  • 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


Total: 2 Hours, 15 Minutes

  1. 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. 2. Chill chops on a rack set on a tray, uncovered, 2 to 8 hours. Bring to room temperature during the last hour.
  3. 3. Heat grill to high (450° to 550°). Grill chops, covered, turning once, about 8 minutes total for medium-rare. Serve with lemon wedges.
  4. Note: Nutritional analysis is per serving.

September 2010