Recipe: Grilled Lamb Chops in White Wine and Lemon (Guest Post from Fearless Grill)

Recipe Source: Original

The other night, I went to the butcher shop to pick something up for dinner, without much of an idea what I wanted to make. After looking through the various options, I settled on some lamb shoulder chops which looked good, and were a good price. I normally would marinate lamb chops in a mix of lemon juice, olive oil, and some herbs. However, when I got home, I discovered that the bottle of Realemon that we had in the cabinet had been residing there for far too long, as it had a lot of floaties in it. We had a little bit of better quality lemon juice (the Whole Foods plastic lemon) in the fridge, but not enough to cover the chops to marinate them. I didn't want to go back out to the supermarket, so I looked around the kitchen to see what else we had. There was half a bottle of white wine left over from a previous recipe, so I decided to try that mixed with the lemon juice.

I cooked these on my Big Green Egg, but you should be able to make these on any kind of grill. We were both really happy with how these turned out. Although it was a really simple recipe, the flavor of the wine came through nicely, and blended well with the lamb. When we were done, we both wished we had made a few more chops. We'll be making this one again.

Grilled Lamb Chops in White Wine and Lemon (Serves 2. Approx. Cost Per Serving Not Available)

Equipment Required

• Big Green Egg or other grill
• Ziploc Bag – gallon size

4 lamb shoulder shops

Marinade

1 cup white wine

1/2 cup lemon juice

2 tablespoons dried oregano

1 tablespoon granulated garlic

Greek Style Rub

3 tablespoons kosher salt

3 tablespoons black pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon garlic powder

1. Trim fat from the lamb chops and place them in a single layer in a Ziploc Bag.
2. Mix together the marinade ingredients. Pour over the chops, and press the air out of the bag.
3. Allow the meat to marinate for at least two hours. If the marinade doesn't cover the chops, turn the bag periodically so both sides absorb the flavor.
4. When you are ready to cook, remove the chops from the marinade. Rub both sides with the Greek-style rub.
5. Prepare your grill for cooking. In my large Big Green Egg, I set up for direct cooking at 450 degrees Fahrenheit. On a gas grill, cook at a medium temperature.
6. Cook the chops for 5 minutes per side for a medium to medium-rare finish. Serve immediately.