Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
For the Lamb Shoulder Chop:
● 4 American lamb shoulder chops, about 2 lbs
● 2 cloves garlic, minced
● 1-2 tablespoons olive oil
● 1 tablespoon finely chopped fresh rosemary
● Salt and pepper to taste
For the Grilled Pepper Relish:
● 2 bell peppers (red, yellow, or orange), cheeks removed
● 1 red onion, peeled, sliced in rounds
● 3 tablespoons olive oil, divided
● 2 teaspoons finely chopped fresh rosemary
● 2 tablespoons balsamic vinegar
● 1/4 cup chopped fresh parsley
● Salt and pepper to taste
Directions
1. Prepare the Lamb Shoulder Chops:
Sprinkle salt and pepper, minced garlic, chopped rosemary and 1 tablespoon olive oil over the American lamb chops.
Marinate in the refrigerator for 30 minutes or up to overnight.
2.Grill lamb and vegetables
Preheat your grill to medium-high heat.
Toss the bell pepper halves and sliced red onion with olive oil and season with salt and pepper.
Place the chops on the grill and cook for about 5-7 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
Place the peppers and onions on the grill at the same time. Grill for about 5-7 minutes, or until they are charred and softened. Flip them occasionally for even cooking.
Once cooked, remove the lamb chops from the grill and let them rest for a few minutes before serving.
While they rest, remove the peppers and onions from the grill and let them cool slightly. Then, chop them into small pieces with rosemary and fresh parsley and transfer them to a bowl. Add balsamic vinegar and 2 tablespoons olive oil to the bowl. Toss to combine. Season with more salt and freshly ground pepper.
4. Serving:
Place the grilled lamb chops on a platter. Spoon the grilled pepper relish over the chops and serve.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
