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Grilled Marinated Lamb Shoulder Chops

Yield: 2 chops (or as many as you want to make), plus enough dressing for a salad another day (recipe makes ½ cup dressing)

  • For the dressing:
  • 1 smallish clove garlic, peeled and grated on a microplane (or mashed with the salt to puree it)
  • ¼ tsp. salt (or more to taste)
  • ½ tsp. mustard powder
  • 1 tsp. paprika
  • 4-5 drops of Worcestershire sauce
  • a drop or two (or three) of Tabasco or other hot pepper sauce, to taste
  • ½ tsp. sugar
  • 1 Tbs. tomato paste (see tip below!)
  • 2 Tbs. red wine vinegar
  • 1/3 cup grape seed oil
  • 2 “arm bone” lamb chops, about 1/3 lb. each

Make the dressing by combining all the ingredients except the oil, mixing well, and then whisking in the oil. Taste and adjust seasonings to your liking.  Use about 2 tablespoons for marinating the meat, and refrigerate the rest for a retro salad on another day. This dressing is great with a wedge salad, if you want to really go retro!

Marinate the lamb chops in the dressing for at least an hour; you can place them in a zip bag, add the marinade, and refrigerate all day.

Preheat a gas grill or build a good charcoal fire. Grill the chops over pretty high heat — they are thin, generally, and cook quickly. Turn when the bottom is nicely colored, and cook the second side. These are best about medium-rare to medium, and will, with a hot grill, take only a couple of minutes. Let rest for at least 3 minutes before serving, for a tender and juicy chop.  

Tip: I hate paying the premium price for those tubes of tomato paste, so buy a can, and lay out a strip of plastic wrap and place tablespoon-sized blobs along it with space between. Simply fold the wrap so that each is kept separate, gently roll up the half-dozen blobs in their wrap, place in a zip bag, and freeze. Great to have on hand!