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Grilled Lamb Shoulder Chops with Pimentón Rub

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 2 hrs, 15 mins
Yield Serves 4
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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.