Grilled Lamb Shoulder Chop with Feta Gremolata
Smoky, juicy, and flavorful without much effort, this grilled lamb shoulder chop with feta gremolata is my go-to recipe for a tasty mid-week meal. It's a quick and satisfying dish that feels like a special treat, even on busy nights!
Servings: 4
Calories: 229kcal
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.
- 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.
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.Leave a review or get more information on the recipe!
