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