Recipe Provided By"James Peisker"
- 4 American Lamb shoulder chops
- Salt, to taste
- Black pepper, to taste
- 2 cups BBQ sauce of your choice
- 2 cups inexpensive lager beer
Prepare your grill for two-zone cooking, with one side over direct or medium-high heat and one side over indirect or low heat. Season the lamb shoulder chops liberally with salt and black pepper.
Once the grill is hot, add the chops to the medium-high heat side of the grill and cook until slightly charred, 4–5 minutes per side (err on the side of overcooking slightly). Remove the chops from the grill and set aside.
In a large, deep pan (foil roasting pans are a great option for this), combine the BBQ sauce and beer. Add the grilled chops and turn to coat in the sauce. Cover the pan with foil.
Place the covered pan on the low heat side of the grill, close the grill, and braise the chops until tender, at least 90 minutes. If you prefer, you can finish the chops in a 275 degrees F oven instead.
Remove the chops from the grill and serve on baguette with pickles or as desired.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest