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Lamb Shoulder Chops Recipe


  • 4 Lamb Shoulder Chops 1” thick
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Corse Ground Black Pepper
  • 2 Tablespoons Fresh Rosemary chopped fine
  • 1 Tablespoon Lemon Zest
  • 4 Cloves Garlic minced
  • 1/4 cup Olive Oil

Braising Liquid:

  • 1 Onion cut into strips
  • 4 Cloves Garlic minced
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Rosemary chopped fine
  • 1 Cup Red Wine
  • 1 Cup Beef Broth
  • 1 Cup Chicken Broth


  1. Drizzle Lamb Shoulder Chops with Olive Oil. Combine Kosher Salt, Black Pepper, Rosemary, Garlic, and Lemon Zest in a small Bowl. season each chop on both sides.
  2. Prepare wood fired pellet grill or other similar grill for indirect cooking at 325 degrees using cherry wood pellets or chunks for smoke flavor.
  3. Place lamb on grill surface and cook for 1 hour flipping after 30 minutes to brown both sides.
  4. In a dutch oven or roasting pan add olive oil and butter. Cut the onion into strips and brown in the dutch oven for 5-7 minutes. Add garlic, rosemary and cook an additional 2-3 minutes. Pour in Red Wine, Beef Broth, & Chicken Broth and bring to a simmer. Reduce the liquid and place each chop in the dutch oven once browned. Cover and cook for 2 1/2 hours or until fork tender.
  5. Serve family style over mashed potatoes or rice.
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