How to Grill Lamb Shoulder Chops on a Gas Grill

Lamb shoulder chops are a flavorful and budget-friendly cut of meat that, when grilled correctly, offer a juicy and tender eating experience. Unlike more expensive cuts like lamb loin chops or rack of lamb, shoulder chops have a deeper, richer taste due to their higher fat content and marbling. Grilling them over an open flame enhances their natural flavors, creating a delicious caramelized crust.

In this guide, we will cover everything you need to know to grill lamb shoulder chops on a gas grill, from selecting the best chops to seasoning and cooking them to perfection.

Selecting and Preparing the Lamb Shoulder Chops

Choosing the Right Chops

When selecting lamb shoulder chops, look for the following qualities:

• Thickness: Opt for chops that are at least 1 inch thick to prevent them from drying out quickly.
• Marbling: More marbling means better flavor and tenderness.
• Freshness: Fresh lamb should be bright pink to red with firm, white fat.

Trimming Excess Fat

While fat adds flavor, excessive fat can cause flare-ups on the grill. Trim any large chunks of fat, leaving a thin layer to keep the meat juicy.

Bringing the Meat to Room Temperature

Before grilling, let the lamb shoulder chops sit at room temperature for about 30–45 minutes. This helps them cook more evenly and prevents the center from being too cold while the exterior is well done.

Seasoning the Lamb Shoulder Chops

Basic Seasoning

A simple yet effective seasoning consists of:

• Kosher salt (to enhance natural flavors)
• Freshly ground black pepper (for a mild heat)
• Olive oil (to keep the meat moist and help the seasoning adhere)

Marinade Options

Marinating the chops can add extra depth to the flavor. Some great marinade ideas include:

1. Mediterranean-style marinade: Olive oil, garlic, lemon juice, oregano, and thyme.
2. Garlic-Herb Marinade: Minced garlic, rosemary, parsley, Dijon mustard, and balsamic vinegar.
3. Citrus-Based Marinade: Orange and lemon juice, honey, ginger, and soy sauce for a sweet-savory balance.

Let the lamb marinate for at least 1 hour (or up to 12 hours in the refrigerator) for the best results.

Dry Rub Options

For those who prefer a dry rub, try a blend of:

• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried rosemary

Rub the spice mix onto the lamb and let it sit for at least 30 minutes before grilling.

Prepping the Gas Grill

Preheating the Grill

Preheat your gas grill to medium-high heat (375–400°F). A properly preheated grill ensures a good sear and prevents sticking.

Cleaning and Oiling the Grates

• Use a grill brush to clean any residue from previous grilling.
• Dip a paper towel in oil and use tongs to coat the grates lightly. This step prevents sticking and promotes beautiful grill marks.

Setting Up Heat Zones

• Direct Heat Zone: For searing the lamb chops.
• Indirect Heat Zone: For finishing cooking without burning the exterior.

Grilling the Lamb Shoulder Chops

Searing the Lamb

• Place the lamb shoulder chops on the direct heat zone of the grill.
• Grill for 3–5 minutes per side, flipping only once, to create a beautiful crust.

Checking for Doneness

To ensure the lamb is cooked to your desired doneness, use a meat thermometer:

• Medium-Rare: 130–135°F
• Medium: 135–145°F
• Medium-Well: 145–155°F

Lamb shoulder chops are best enjoyed at medium or medium-rare to retain juiciness.

Using Indirect Heat (If Needed)

If your chops are thick (over 1 inch), move them to the indirect heat zone after searing and continue cooking for another 5–7 minutes until they reach the desired doneness.

Resting and Serving

Letting the Lamb Rest

After grilling, transfer the lamb shoulder chops to a plate and tent them loosely with foil. Let them rest for 5–7 minutes. This allows the juices to be redistributed, keeping the meat moist and flavorful.

Serving Suggestions

Pair your grilled lamb shoulder chops with:

• Grilled Vegetables: Zucchini, bell peppers, and asparagus complement the flavors well.
• Fresh Herbs: Garnish with fresh parsley, mint, or dill.
• Sauces: Tzatziki, chimichurri, or a balsamic glaze can enhance the dish.

Beverage Pairings

• Red Wine: A bold red like Cabernet Sauvignon or Syrah pairs beautifully with lamb.
• Herbal Tea or Lemonade: For a non-alcoholic option, herbal tea with mint or a citrusy lemonade complements the dish well.

Tips and Common Mistakes to Avoid

Avoiding Flare-Ups

To prevent flare-ups caused by dripping fat, keep a spray bottle filled with water nearby. If flames rise too high, gently mist them.

Not Flipping Too Often

Flipping the meat too frequently prevents a proper sear. Instead, allow a nice crust to form before turning.

Ensuring Even Cooking

Thicker cuts should be finished over indirect heat to prevent burning while ensuring the inside is fully cooked.

Conclusion

Grilling lamb shoulder chops on a gas grill is an easy and rewarding experience. With proper preparation, seasoning, and grilling techniques, you can achieve a juicy, flavorful dish every time. Whether you opt for a simple salt and pepper seasoning or a rich marinade, grilling enhances the lamb’s natural taste while creating a delicious crust.

Fire up your grill and try these tips to impress your family and friends with perfectly cooked lamb shoulder chops.