Cheap Eats, Fit for Company
Lamb shoulder chops are usually a good bargain. An acid-based marinade helps to tenderize them. For the best flavor and tenderness, cook them to medium, which means they will be pink to faintly pink on the inside. Adjust the heat on your grill so it is not blazing hot: Medium to medium-high is best. For even cooking and so that the marinade penetrates to the center, buy chops that are ½ to ¾ inch thick.
Serves 4
INGREDIENTS:
- 6–8 ½–¾-inch-thick lamb shoulder chops (about 3 pounds total)
- Lemon wedges
TANDOORI MARINADE:
- 1 cup plain whole-milk Greek yogurt
- 1 tablespoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ½ teaspoon ground cardamom
- 1 tablespoon sweet Hungarian paprika or California chile powder
- 1 teaspoon ground fennel seeds
- Pinch of ground cloves
- 1 teaspoon ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon turmeric
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon ground fenugreek (see Sources)
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
INSTRUCTIONS:
- Marinade: Combine all the ingredients in a small bowl, stirring until well blended. Coat the lamb chops with the marinade and place on a plate. Cover with plastic wrap and refrigerate overnight.
- Set up a charcoal or gas grill for medium to medium-high heat. Lightly oil the grill.
- Remove the lamb chops from the marinade, leaving some of the marinade on the chops. Grill the chops for 4 minutes per side. Cut into one chop to see if it is medium pink. If not, grill for 2 to 3 minutes more. Transfer to a warm platter and let the chops rest, loosely covered with aluminum foil, for 5 minutes before serving with lemon wedges.
ALTERNATIVE CUTS:
- Pork leg or sirloin chops or goat chops.
