Grilled Lamb Shoulder Chops with Pimentón Rub


  • 4 lemon wedges
  • 1 teaspoon bittersweet or sweet smoked Spanish paprika (pimentón)
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 tablespoon plus 1 tsp. dried oregano, crumbled fine
  • About 1 ½ tbsp. extra-virgin olive oil
  • 4 bone-in lamb shoulder chops (preferably grass-fed), about ½ lb. each

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° t...

View full recipe at SpringPad


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