Grilled Shoulder Lamb Chops with Soy-Shallot Marinade

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Appears in Cook's Illustrated March/April 1997

These cheap, funny-looking chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

SERVES 4

TIME 50 minutes, plus 20 minute standing

WHY THIS RECIPE WORKS

Our best grilled shoulder lamb chops recipe calls for grilling the chops from medium/medium-rare to well-done to render their fat and produce a nicely caramelized crust, leaving the meat both tender and juicy.

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