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The Best Recipes: Papa Wolf's Grilled Lamb Shoulder Chops Popular Recipes

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Papa Wolf's Grilled Lamb Shoulder Chops

"My first try at cooking lamb shoulder chops. A friend served lamb at a party and the meat was tender and juicy, but the taste was gamy and bitter. I put together this recipe to see if I could improve the taste and very pleasantly surprised myself. If you've tried lamb and didn't like the taste, as I did, try this recipe. I love it and think you will too. I served this with my Bacon Caesar Roasted Potatoes (you can find the recipe in my recipe box here)."

Ingredients :

  • 2 cups peach juice
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 tablespoons mint sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon ground cumin
  • 2 teaspoons sea salt
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 4 (3 ounce) 1-inch thick lamb shoulder chops
  • 1 teaspoon butter, or as needed

Instructions :

Prep : 10M Cook : 4M Ready in : 2H35M
  • Mix peach juice, Worcestershire sauce, olive oil, mint sauce, soy sauce, and lemon juice together in a large bowl. Mix Italian seasoning, cumin, and salt together in a separate bowl. Stir seasoning mixture gradually into the peach juice mixture; whisk well. Add onions and garlic to the marinade; mix well.
  • Place lamb chops in a large resealable plastic bag and add the marinade. Toss gently to fully coat the lamb chops. Place in refrigerator and marinate at least 2 hours.
  • Remove lamb and onions from the marinade. Wrap onions in a lightly buttered sheet of aluminum foil. Pour remaining marinade into a pot.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place the foil-wrapped onions on the upper grill while preheating.
  • Place lamb on the grill and baste with the marinade. Turn onions over and close the lid. Grill, turning the lamb once and basting again, until an instant-read thermometer inserted into the lamb reads at least 130 degrees F (54 degrees C), about 5 1/2 minutes per side.
  • Bring the pot of marinade to a boil. Simmer until heated through, about 5 minutes. Spoon on top of the lamb chops.

Notes :

  • The longer you marinate the better.
  • Instead of grilling you may also broil the chops in the oven about 5 minutes per side for medium doneness.
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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