My Greek grilled lamb shoulder chops are juicy, tender, and packed with bold flavors in every bite. Marinated in a blend of garlic, red wine vinegar, and spices, they're grilled to perfection and then sprinkled with feta gremolata for a fresh, herby finish. This effortless recipe delivers a mouthwatering dish to your dinner table in just 20 minutes!
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Although shoulder lamb chops are less expensive than other lamb cuts, they taste just as delicious if you know how to cook them right. And with the right sides, you'll feel like you're enjoying a first-class meal. I love to pair this grilled lamb recipe with my tabbouleh salad with lentils, Greek lemon rice or saffron rice and grilled zucchini for a truly satisfying feast.
📖Why My Recipe Works
- Bold Flavors- Marinating lamb for at least an hour allows it to absorb all the savory and tangy flavors while also tenderizing the meat.
- Feta Gremolata- We're skipping traditional sauces and using this easy topping instead. It's made with creamy feta, herbs, and fresh lemon zest, which adds bright, fresh flavors that complement the lamb.
🧾Ingredient Notes
- Lamb Shoulder Chops- Also called blade chops. You can use other cuts of lamb like lamb steaks or lamb chops.
- Garlic- I recommend using fresh garlic for the best flavor, but garlic powder will work for the marinade and but not the topping.
- Red Wine Vinegar- Substitute with apple cider vinegar or rice vinegar. You can also use juice from the lemon.
- Feta Cheese- If you don't have feta cheese, goat cheese or ricotta salata will both work as they both have a similar crumbly texture.
- Lemon Zest- Don't skip, as this adds a zesty and bright taste to the topping.
- Fresh Herbs- I used fresh parsley and oregano. You can also use basil, chives or mint as substitutes.
⏲️How to Grill Lamb Shoulder Chops
- Taste and adjust the marinade mixture before adding the lamb. If it's too acidic for your taste, add a pinch of sugar to balance it.
In an airtight container or large Ziploc bag, marinate the lamb shoulder chops for at least one hour (overnight is even better!) to allow the lamb to soak in the flavors.
- Wipe and oil the grill rack to prevent the lamb from sticking. Grill the lamb to your desired doneness: 4-5 minutes on each side for medium rare or 5-6 minutes for medium. Check the chart below for cooking times.
- Rest the lamb chops for at least 5 minutes after grilling to allow the juices to redistribute and keep the meat juicy.
- Combine the topping ingredients in a bowl. Feta cheese is sometimes already salty, so taste before adding extra salt.
👩🏻🍳Jen's Testing Notes
- For even cooking, let the lamb shoulder chops sit at room temperature for 15-20 minutes before grilling.
- Use a meat thermometer to check the internal temperature. Aim for 130°F for medium rare or 145°F for medium. Remember, the lamb will continue to cook while resting.
🥗What to Serve with Grilled Lamb
These grilled shoulder lamb chops make dinner more exciting. For a hearty meal, pair them with Greek roasted potatoes, garlic parmesan rice, or Turkish flatbread, perfect for soaking up all those delicious juices.
Try serving with flavorful sides like sweet roasted carrots or sautéed greens.
If you're not a fan of feta, you can switch things up with yogurt dill sauce, spicy harissa, or chimichurri sauce for that extra pop of flavor.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Grilled Lamb Shoulder Chop with Feta Gremolata
Ingredients
- 4 lamb shoulder chops at least 1 ½ pounds
Lamb Marinade
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Feta Gremolata
- 1 cup feta cheese
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh oregano
- 1 teaspoon lemon zest
- 1 clove garlic minced
- ⅛ teaspoon kosher salt
Instructions
- In a small bowl, whisk together the marinade ingredients. Place the lamb shoulder chops in a shallow dish or zip-top bag and pour the marinade over, be sure to coat all sides of the lamb. Cover and refrigerate for at least 1 hour or up to 8 hours.4 lamb shoulder chops, ¼ cup olive oil, 2 Tablespoons red wine vinegar, 3 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
- Remove the lamb from the marinade, gently shake of the excess marinade. Grill the chops for 4-5 minutes per side for medium-rare. See chart below.
- Transfer the grilled chops to a plate and let them rest for 5 minutes. Serve with the gremolata on top.
Feta Gremolata
- While the steaks are marinating mix together all the ingredients. Season to taste with salt and pepper.1 cup feta cheese, ½ cup chopped fresh parsley, ¼ cup chopped fresh oregano, 1 teaspoon lemon zest, 1 clove garlic, ⅛ teaspoon kosher salt
Notes
- If the shoulder chops are smaller you want to increase to 2 per person.
- You can substitute with lamb steaks or lamb chops.
🌡️Storing Leftovers
Store an airtight container. Refrigerate for 3-4 days. Reheat in the oven at 300°F for 10-15 minutes or until warmed through.Equipment
- Grill, gas or charcoal
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